- 164 grams (1 cup) diced dried apricot (about ¼-inch dice)
- 64 grams (1/3 cup) golden raisins
- 64 grams (1/3 cup) dried cranberries
- 290 grams (2 cups plus 2 tbsp.) all-purpose flour
- 1 tsp. baking soda
- 1 tsp. ground cinnamon
- 1 tsp. ground ginger
- 1 tsp. ground cloves
- 260 grams (2½ cups) old fashioned rolled oats
- ½ tsp. kosher salt
- 250 grams (1 cup plus 2 tbsp.) unsalted butter, at room temperature
- 300 grams (1¼ cup) packed light brown sugar
- 173 grams (¾ cup plus 2 tbsp.) granulated sugar
- 1 tsp. vanilla extract
- 2 large eggs, at room temperature
step 1: Show Images
In a bowl, combine the dried apricots, golden raisins and dried cranberries. Cover with very hot water and let stand about 15 minutes. Drain the fruit and transfer to a plate lined with a clean kitchen towel. Set aside.
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Preheat the oven to 375˚ F. In a medium bowl, combine the flour, baking soda, cinnamon, ginger, and cloves. Whisk to combine. Stir in the oats and the salt. Set aside.
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In the bowl of an electric mixer, combine the butter and sugars. Beat on medium-high speed until light and fluffy, scraping down the sides of the bowl as needed, about 3-4 minutes. Blend in the vanilla. Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. With the mixer on low speed, add the dry ingredients in three additions, mixing each just until combined. Add in the fruit mixture and mix until evenly incorporated.
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Use a large dough scoop (about 2.5 oz.) to portion the cookie dough into mounds. Space well apart from each other on parchment-lined baking sheets (6 cookies per sheet). Pat each mound of dough down gently.
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Transfer the baking sheets to the oven and bake, rotating halfway through, until golden brown at the edges but slightly pale in the middle, about 14-18 minutes total. Transfer the baking sheets to a wire rack and let cool at least 1o minutes before removing from the baking sheet to the rack to let cool completely.