Ingredients

• 1½ cups Mariani Dried Apricots, small dice (210 g)
• 12 tbsp unsalted butter, room temp (170 g)
• 1 cup light brown sugar, packed (200 g)
• 1 tbsp vanilla extract (15 ml)
• 1 tsp cinnamon, ¼ tsp nutmeg, ¼–½ tsp cardamom, ¼ tsp ginger
• 2 large eggs, room temp
• 2 tbsp water (30 ml)
• 2 cups old-fashioned rolled oats (180 g)
• 1⅓ cups all-purpose flour (170 g)
• ¾ tsp fine sea salt
• ½ tsp baking powder
• ½ tsp baking soda

Instructions

• 1. Heat the oven to 350°F (175°C) and line baking sheets with parchment.
• 2. In a mixer with the paddle, beat butter, brown sugar, vanilla, cinnamon, nutmeg, cardamom, and ginger on medium speed until lightened and creamy, about 3–4 minutes, scraping the bowl well.
• 3. Beat in the eggs one at a time until smooth, then mix in the water until the batter looks uniform.
• 4. In a separate bowl, whisk oats, flour, salt, baking powder, and baking soda. Add to the mixer bowl and blend on low just until combined.
• 5. Mix in diced apricots briefly. Dough should be thick and sticky.
• 6. Scoop 3 tbsp (about 45 g) portions 2 in (5 cm) apart, tucking exposed apricot pieces in.
• 7. Bake one sheet at a time for about 13 minutes, until edges are set and golden and centers are just soft. Cool on the sheet 20 minutes, then transfer to a rack.

• Before baking, press 2–3 extra apricot bits onto each scoop for a jewel-studded top.