Tuesday, December 14, 2010


I love to bake during the holidays. The whole house just smells heavenly! I've made this recipe for years and years and years, but this year, there's a twist--I've added dried apricots to the mix, and I think the cookies end up looking like fruitcake. Except soooooooo much better than fruitcake! I think these are our family favorites because they're so buttery, and you can really taste the fruit and nuts. Here we go, folks; get out your mixing bowls!
Standard cookie directions apply here, and you can find the recipe with measurements at the bottom of this post. First, mix the dry ingredients together:

Then, cream your butter, sugars, vanilla and honey:

(I'm using my handheld mixer today, because I'm doubling the recipe, and my stand mixer just won't hold that much batter)

Next, add the flour mixture back into the butter mixture, and stir in the cranberries, chopped dried apricts and pecans:

Your batter will end up looking like this (of course, steal a bite or two or threeeeeeeee!)

Put batter, by rounded tablespoonfuls, onto parchment or silicone lined baking sheets. I just 
ADORE my Silpat sheets, from France, doncha know! Nothing burns, and nothing sticks--so worth the investment)

Bake for about 11-15 minutes, and let cool. Now just watch these little sinful delights disappear! (oh yea, they freeze beautifully, too. I made a big double batch, and froze half for a little party I'm having this weekend)

Makes aproximately 4 dozen cookies

1 1/2 cup flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cinnamon
2 1/2 cups old fashioned oats
2 sticks unsalted butter, softened
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
1 tblsp. honey
2 tsp. pure vanilla extract
1 cup dried cranberries
1 cup dried apricots, chopped
1 cup pecans, roughly chopped

Preheat oven to 350 degrees. Line baking sheets with parchment paper or silicone liners. Mix first four ingredients together, then stir in oats. Set aside. Beat the butter and both sugars together until light and fluffy. Add eggs, then scrape down bowl. Add vanilla and honey and beat until well blended. Add flour mixture in two additions, beating each until well combined. Stir in cranberries, apricots and pecans. Drop by tablespoonfuls about 2 inches apart onto baking sheets. Bake until centers of cookies are soft and no longer look wet; about 11-15 minutes. Let cool on sheets for 5 minutes, then transfer to racks to cool.


  1. This recipe looks de-lish! Will try to squeeze them into the holiday baking schedule for maybe for our New Year's Day get together.

    P.S. I skimped and bought the Bed, Bath & Beyond store brand silicone mats and am happy to report they work wonders when baking as well, and I saved a few bucks compared to the fancy import.

  2. Was just thinking, how appropriate, Fruit & Nut Cookies from a CA gal! Tee-hee!

  3. I'm with you on the less expensive Silicone mats, Lollie; picked up some equally great ones at Wal Mart recently! And, we CA gals need to add fruit and nuts to EVERYTHING, to remind us of home, right?