2/3 cup (11/3 sticks) unsalted butter, 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 (6 ounces) diced apricots or dried cranberries
4 (1 ounce) squares
1 (6 ounce) package semisweet chocolate chips
With heavy-duty mixer, cream butter in large bowl until light-colored, about
1 minute. 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.