Source:

From the Alegria Inn in Mendocino, CA

Serves/Makes:60 cookies

Ingredients

• 1 cup (225 ml) unsalted butter
• 3/4 cup (175 ml) sugar
• 1 cup (225 ml) brown sugar
• 2 eggs
• 1-1/2 tsp (7 ml) vanilla
• 2-1/4 cups (525 ml) flour
• 1 tsp (5 ml) baking soda
• 1 tsp (5 ml) cinnamon
• 1/2 tsp (2 ml) salt
• 1 cup (225 ml) uncooked oatmeal
• 2 cups (475 ml) semi-sweet chocolate chips
• 1/2 cup (125 ml) dried cranberries
• 1/2 cup (125 ml) dried apricots, chopped
• 1/4 cup (60 ml) cacao nibs (by ScharffenBerger)

Preparation

• Preheat oven to 375 degrees (200 C.).
• Cream together butter, sugar and brown sugar.
• Add eggs and vanilla and mix well.
• Add flour, baking soda, cinnamon and salt and blend thoroughly.
• Fold in oatmeal, chocolate chips, cranberries, apricots and cacao nibs.
• Drop dough by tspfuls onto a non-stick or greased cookie sheets.
• Bake 8 to 10 minutes.
• Cool on racks (or on a opened up brown paper grocery bag to absorb excess butter).

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