All-purpose flour 340g / 2 1/2 cups
Oats 25g / 1/4 cup
Baking soda 4g / 1 tsp
Kosher salt 4g / 1 tsp
Unsalted butter, at room temperature 227g / 16 Tbsp
Sugar 190g / 1 cup
Brown sugar 180g / 1 cup
Eggs 100g / 2 each
Vanilla extract 5g / 1 tsp
Almond extract 5g / 1 tsp
Sunsweet® Plum Amazins 200g / 1 1/2 cups
Diced dried apricots 90g / 1 cup
Slivered almonds, toasted 60g / 1/2 cup


Preheat oven to 350°F. Line 2 baking sheets with parchment paper.

In a large bowl, whisk together the flour, oats, baking soda, and salt. In a stand mixer fitted with the paddle attachment, cream the butter and sugars on medium speed until slightly fluffy, about 1 minute. Add the eggs one at a time, mixing well between additions, then mix in the vanilla and almond extracts, stopping the mixer occasionally to scrape down the sides of the bowl.

Reduce the mixer speed to low and gradually add the flour. Fold in the Plum Amazins, apricots, and almonds and mix until just combined.

Drop rounded tablespoons of cookie dough onto the prepared baking sheets, spacing the cookies about 2 inches apart. Bake until the edges are brown and the tops are set, about 12 minutes. Transfer the cookies to cooling racks and cool completely. Repeat with the remaining dough.

Formulation courtesy of Sunsweet