Oatmeal Cookies with Dried Apricots

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt, or sea salt
• 3 cups old-fashioned oats
• 1 cup unsalted butter, at room temperature
• 1 1/2 cups packed brown sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 2 cups dried apricots, cut into 1/2-inch dice

1. In a bowl, whisk together the flour, baking powder, and salt.
2. Stir in the oats.
3. Set aside.
4. In a mixer, beat together the butter and brown sugar until well combined, about 1 minute.
5. Beat in the eggs and vanilla.
6. Stir in the flour mixture until just combined.
7. Stir the dried apricots into the batter.
8. Chill the dough for at least 1 hour or up to overnight (the dough can also be pre-scooped and frozen for future use).
9. Preheat the oven to 375F.
10. Line a couple sheet pans with parchment paper.
11. Scoop the heaping tablespoon sized portions of the dough onto the lined sheet pans, spacing them about 1 1/2-inches apart.
12. Bake for 12-14 minutes or until the cookies are lightly browned.
13. Let them cool for a few minutes and then transfer to a wire rack to finish cooling.

flour, baking powder, kosher salt, oldfashioned oats, unsalted butter, brown sugar, eggs, vanilla, dried apricots

Taken from www.foodandwine.com/recipes/oatmeal-cookies-dried-apricots (may not work)