These are a favorite of mine :o) Just thought I'd share with you.
Apricot Oatmeal Cookies
(Good enough for breakfast!)
Prep: 40 minutes
Bake: 14-15 minutes per batch
Makes: about 4 1/2 dozen cookies
1 cup butter or margarine (2 sticks, softened)
1 cup light brown sugar
1/2 cup granulated sugar
2 large eggs
1 1/2 cup all-purpose flour
1 tsp baking soda
1 tsp. ground cinnamon
1 tsp almond extract
1/2 tsp.salt
3 cups oats, uncooked
1 cup chopped dried apricots
1 cup dried cranberries
1 cup sweetened flaked coconut
1 cup slivered almonds, toasted (I use pecans, chopped)
1. Preheat oven to 350'F. In large bowl, with mixer on
medium speed, beat butter and sugars 2 minutes or
until creamy, occasionally scraping the bowl. Reduce
speed to low; beat in, eggs, flour, baking soda,
cinnamon, almond extract and 1/2 tsp. salt just until
blended. Stir in oats and remaining ingredients.
2. Drop by rounded measuring tablespoon, 2 inches
apart, onto ungreased cookie sheet. Bake cookies
14-15 minutes or until tops are golden. Cool cookies
on wire racks. Repeat with remaining dough.
Each cookie: About 130 calories, 3 g protein, 18 g
carbohydrate, 6 g total fat (3 g saturated), 2 g
fiber, 18 mg cholesterol, 85 mg sodium