I’ve never been a fan of raisins in other foods. Every now and again, one of those little red boxes of raisins as a snack on their own, sure. But raisins in trail mix always got stale before everything else, raisins in rice dishes just seemed strange and misplaced, and raisins in cookies? Why would you do that. I’ve gotten a little less picky as I’ve gotten older, though, and now I’ll tolerate raisins in cookies, but if I’m the baker, I’ll usually choose something else instead (like chocolate chips, for example).
Having made oatmeal-almond-apricot scones regularly for the past few years, then, I can’t believe it’s taken me this long to think of adding dried apricots to oatmeal cookies. It turns out that oatmeal cookies with apricots in them are fabulous and you should make them at once. I used Deb’s recipe from Smitten Kitchen and subbed in 3/4 cup of chopped dried apricots in place of the raisins and nuts. I did a pretty rough chop of the apricots so there are big chunks of fruit in the cookies. The grown-up me finds the result delightful, though the five- (or ten-, or fifteen-) year old me would probably have been appalled. What can I say, tastes change. But cookies are always good.