- 2/3 cup (1 1/3 sticks) unsalted butter (at room temperature)
- 1 1/4 cups packed
light brown sugar
- 3/4 cup granulated sugar
- 3 large eggs
- 1 1/2 cups chunky-style
- 6 cups old-fashioned rolled oats
- 2 teaspoons baking soda
- 1 1/2 cups (one 6 ounce package) diced apricots or dried cranberries
- 4 (1 ounce)
squares semisweet chocolate
- 1 (6 ounce) package semisweet chocolate chips
- 1/2 teaspoon vanilla extract
- With heavy-duty mixer, cream butter in large bowl until light-colored, about
- Gradually beat in sugars then scrape down sides of bowl. Cream until light
and fluffy — about 3 minutes.
- Beat in eggs, one at a time; beat 1 minute more after final addition.
- Add peanut
butter and beat until blended, 1 minute.
- Add oats and baking soda, beating only
until blended, about 30 seconds; set aside.
- Dice apricots by hand or process in food processor using pulse button until diced
in 1/4-inch pieces. If using dried cranberries, leave them whole. Add apricots and
cranberries to creamed mixture.
- Cut squares of chocolate in half. Process in food processor until finely and
evenly chopped, about 1 minute. Blend into cookie mixture with chocolate chips and
- Heat oven to 350 degrees F.
- Using large spoon, divide batter into 1/4-cup portions of dough.
- Set on lightly
greased baking sheets.
- Flatten cookies to 3-inches in diameter with bottom of a
glass tumbler that is dipped frequently in water. They should be 3 inches apart.
- Bake for 15 minutes or until lightly browned.
- Cool on wire rack.
Makes 3 to 4 dozen cookies.