Apricots, native to Eastern Europe and Asia, were transported to Western Europe via the Silk Road spice route, and subsequently to North America mainly by Spanish missionaries.
They are identified as a drupe, or member of the stone fruit family, along with such diverse cousins as plums, pistachios, and coffee. Methods of drying fruit enable us to enjoy these delectable treats year round.
What follows is a traditional oatmeal cookie recipe with a couple twists–one of them the chopped apricots which add a sunny sweetness. For an even more delectable treat, try forming the balls of dough around a chunk of dark chocolate before baking. The result will be unreal.
This recipe is adapted from the author of Keviniscooking, who in turn adapted it from from The All Natural Diabetes Cookbook by Jackie Newgent. Recipes are a long game of telephone.
  • 1 1/4 cup rolled oats
  • 1/2 cup whole wheat flour
  • 1 1/2 tsp baking powder
  • 1 tsp cinnamon
  • 3/4 cup raw cane sugar
  • 3 tbsp salted butter, room temperature
  • 4 tbsp coconut oil
  • 1 large egg
  • 1 1/2 tsp vanilla
  • 3/4 cup chopped apricots
  • 1/4 cup dried cranberries
  1. Preheat oven to 350°F. Line baking sheets with parchment paper or grease with butter. Combine the first four ingredients in a bowl, set aside.
  2. Cream the butter and sugar in a medium sized bowl . Add remaining ingredients, except for the fruit. Gradually stir in the dry ingredients.
  3. Chop the apricots and stir into the batter, along with the cranberries.
  4. Form the dough into 18 small balls and evenly space on the baking sheet.
  5. Bake for 20-25 minutes or until edges begin to brown. Remove from oven and allow to cool completely before removing from baking sheet.

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