Ingredients:
- 1 cup of unsalted butter, room temperature
- 1 1/4 cups of granulated sugar
- 1 egg, room temperature
- 1 teaspoon of pure vanilla extract
- 1 cup oats
- 2 cups spelt flour (or all purpose flour)
- 1 teaspoon of sea salt
- 1 cup dried blueberries
- 1/4 cup dried apricot, chopped into small pieces
Instructions:
- Preheat oven to 350 degrees. Cover two baking sheets with parchment paper (if so desired). Makes roughly 2 dozen or so cookies.
- Using a stand mixer or handheld beaters, cream the butter and sugar on high speed until light and fluffy.
- Add the egg until incorporated.
- Add pure vanilla extract extract to combine.
- In a medium bowl, sift the dry ingredients to combine.
- Slowly add the dry ingredients to the butter mixture until combined.
- Fold in dried fruit with a spatula, or just throw ‘er in to mixer and mix.
- Using a small ice cream scoop or your clean bare hands, dole out 2 inch balls onto parchment-paper covered baking sheets, a dozen per sheet.
- Bake at 350 degrees for 11-14 minutes, depending on how hot your oven gets!
- Turn the pans once halfway through. Leave to cool on baking sheets to crisp.
- Snack on them and enjoy!!