I always need something sweet when traveling, and have incorporated whole-wheat flour and dried apricots into a standard favorite cookie recipe to up its nutritional benefits. The dough freezes well, and will keep for up to 1 month.
Makes 2 dozen cookies
1/2 cup (one stick) butter
1 cup packed brown sugar
1/2 cup white sugar
1 large egg
1 teaspoon vanilla
1 cup whole-wheat pastry flour
1/2 cup all-purpose flour
1/4 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
2 cups rolled oats
1/2 cup chopped walnuts
1/4 cup chopped dried apricots (about 5)
1/2 cup semisweet chocolate chips
1/4 cup unsweetened flaked coconut (optional)
Preheat oven to 350 degrees. In a large bowl, cream butter, brown sugar and white sugar. Add egg and vanilla and mix thoroughly.
Combine the flours, baking soda, baking powder, salt and cinnamon and stir into creamed mixture. Add the oats, walnuts, apricots, chocolate chips and coconut if using, and stir until well blended.
Drop by teaspoonfuls onto a greased cookie sheet. Bake for 15 minutes until lightly browned.
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