Another day of going through the pantry and finding loads more half used bags of chocolate chips and dried fruit, so along those lines — and because I didn’t have time to run to the shops and I had to make a bunch of cookies for a bake sale — here are another one of my “everything but the kitchen sink” cookies, sort of like the Chocolate Toffee Cranberry Cookies from a few weeks ago. They are even sort of healthy this time!
1 cup butter, softened
1 cup light brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 1/2 cups traditional rolled oats
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup mini white chocolate chips
1/2 cup cinnamon chips
1 cup toffee pieces
1 cup dried apricots, chopped
In the work bowl of a stand mixer, cream together the butter, brown sugar and granulated sugar until light and fluffy. Add in the egg and beat until fully combined. Beat in the vanilla. In another bowl, combine the flour, oats, baking soda and salt. Gradually add the dry ingredients to the butter mixture. Add in the white chocolate and cinnamon chips, toffee pieces and chopped apricots and beat just to combine. Refrigerate for 1 hour.
Preheat the oven to 350F. Prepare baking sheets with silpat or parchment paper.
Drop by 2 tablespoon scoops onto the prepared baking sheets, 2 inches apart. Bake for 8-10 minutes, or until golden brown. Let sit for 1-2 minutes then transfer to a cooling rack to cool completely.