My mom shared this recipe with me after sampling these cookies at a bed-and-breakfast. For a little variation, I sometimes substitute cranberries and pecans for the apricots and almonds.
—AMY FORKNER CHEYENNE, WY
PREP: 10 MIN. • BAKE: 10 MIN./BATCH • MAKES: 6 DOZEN
3/4 cup butter, softened
1 cup packed brown sugar
1 large egg
1 teaspoon vanilla extract
1 2/3 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 package (10 to 12 ounces) vanilla or white chips
3/4 cup chopped almonds
3/4 cup chopped dried apricots
1. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in vanilla chips, almonds and apricots.
2. Drop by heaping tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 7-9 minutes or until lightly browned. Remove to wire racks to cool.
READER REVIEW
“Loved these…easy and you can substitute different dried fruits and nuts. I used craisins and pecans. Delicious!”
ADGIRL22 TASTEOFHOME.COM