Kat with a K

Recipe: Whole Wheat Oatmeal Apricot Cookies

I was in one of those "must bake!" moods today, so here's what I came up with:

Whole Wheat Oatmeal Apricot Cookies

This is loosely based on the Oatmeal Cookies recipe in Mark Bittman's How to Cook Everything, which is my all-purpose go-to cookbook. I made some substitutions in order to not use white flour or sugar, and I added the apricots and nutmeg and generally played with some of the quantities, etc.

Ingredients:
8 tbsp (1 stick) unsalted butter, softened
1/2 cup brown sugar
6 tbsp maple syrup
2 eggs
1.5 cups whole wheat flour
2 cups rolled oats
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
pinch salt
2 tsp baking powder
6 tbsp milk
1 cup dried apricots, chopped

1. Preheat oven to 375.
2. Cream the butter, sugar, and maple syrup, then add the eggs.
3. Mix the flour, oats, cinnamon, nutmeg, salt, and baking soda in a separate bowl.
4. Add the dry ingredients to the wet, alternating with the milk. Stir.
5. Stir in the apricots.
6. Drop by tablespoonfuls onto a cookie sheet covered in parchment paper.
7. Bake for about 14 minutes.

Makes about three dozen yummy cookies.