Dried White Peach and Apricot Oatmeal Cookies

This is my favorite oatmeal cookie recipe. It's soft, chewy and scented with heavenly spices. I've used this basic recipe to make Classic Oatmeal Raisin Cookies and Glazed White Chocolate Cherry Cookies. All delicious.

I had some lovely bags of dried white peaches and dried apricots sitting on the counter and with a temperature of -11 degrees outside, I thought it would be a good day for baking. The dried fruit caught my attention and I figured it would make a yummy substitute for raisins in these oatmeal cookies. The cookies turned out delicious and when I went to enjoy one this morning with my coffee, they were all gone! I guess my family loved them too. Luckily, I have some cookie dough balls in the freezer so I can always bake some more (if my husband and kids don't find them first!)

I used a combination of dried white peaches and dried apricots. You can use whatever dried fruit you like. 

This made a really yummy cookie dough. All the spices and brown sugar and bits of fruit were sooo good. I added a few extra spices, nutmeg and ground ginger, and a splash of almond extract to play up all the flavors.

If you like Oatmeal raisin cookies, give this dried fruit version a try!

White Peach and Apricot Oatmeal Cookies

1 cup butter, softened
1 cup packed light brown sugar
1/3 cup white sugar

1 Tablespoon honey
2 eggs
1 teaspoon vanilla extract

1/8 teaspoon almond extract (optional)
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves

Good pinch ground ginger and nutmeg
1/2 teaspoon salt
3 cups rolled oats
1 cup chopped dried fruit

Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, cream together butter, brown sugar, white sugar and honey. Add eggs, vanilla and almond extract. Beat until smooth. Combine the flour, baking soda, cinnamon, cloves, ginger, nutmeg and salt; stir into the sugar mixture. Stir in the oats and chopped dried fruit. Drop by rounded teaspoonfuls onto ungreased cookie sheets.

Bake 10 to 12 minutes until light and golden. Do not overbake. Let them cool for 2 minutes before removing from cookie sheets to cool completely. Store in airtight container.