Mix flour, oatmeal and baking soda in a medium bowl. Cream butter
and
sugars until light and fluffy. Reduce speed to low and add salt,
vanilla, and eggs; beat until well combined, about 1 minute. Add
flour
mixture gradually, beating until just combined. Stir in chocolate
and
apricots. Cover and refrigerate untilcold, about 30 minutes.
|
Drop heaping tablespoons of dough onto parchment-lined baking
sheets,
spacing 2 inches apart (I myself measure flat tablespoons which
yield 70
cookies and are crisper). Bake until edges are golden brown but
still
soft in the center, 14-16 minutes. Cool 2 minutes on baking
sheets.
Transfer to wire rack; cool.
|