Adapted from the recipe on the back of a Quaker Oats Container
Makes 4 dozen cookies
2 sticks butter, room temperature
1 cup light brown sugar, packed
2 large eggs
1 tsp vanilla
1 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp cinnamon
1 tsp kosher salt
3 cups old fashioned oats
1 cup apricots, diced
1 cup sweetened shredded coconut
1 cup walnuts, chopped
Pre-heat the oven to 350°F and arrange the racks in the upper and lower third positions.
In a large mixing bowl, whisk to combine the flour, baking soda, cinnamon and salt. Set aside.
Combine the butter and sugar in the bowl of an electric stand mixer. Using the paddle attachment, beat on medium speed until light and fluffy, about 3 minutes. Add the eggs and vanilla, then beat to combine, about 1 minute. Add the flour mixture and beat until just combines. Add the oats and beat again until just combined. Throughout these mixings, scrape down the sides of the bowl and the paddle with a rubber spatula, as needed.
Add the apricots, coconut and walnuts, then stir by hand with the spatula to combine it all together.
Drop the dough by rounded tablespoons onto an ungreased cookie sheet, spacing the scoops of dough about 2 inches apart. Bake for 10-12 minutes or until light golden brown. Cool for 1 minute on the cookie sheets before transferring with a metal spatula to wire cooling racks. Cool completely to room temperature. Store at room temperature in an air-tight container.
