Adapted this recipe from regular oatmeal raisin cookies found on All recipes ? complete resource for recipes and cooking tips. We're lucky to get the best nuts and dried fruit from my fiance's family, which sells at local farmers markets in the Bay Area, but you can buy online: Nutty by Nature : A Distributor of Malik Ranch Nuts : Almonds, Dried Fruits, and More!. The apricot addition makes a delicious tangy twist to a traditional favorite recipe. It can also be substituted with dried mixed fruit, dried pears, or dried nectarines.

1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
3 cups quick cooking oats
1 cup chopped dried apricots
1 cup chopped raw walnuts
Serves: 24

Directions

1. In a medium bowl, cream together butter, white sugar, and brown sugar. Beat in eggs one at a time, and then stir in vanilla. Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats. Stir in walnuts and dried apricots.

2. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets. Flatten each cookie with a large fork dipped in sugar.

3. Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.