Oatmeal "Pomegranicot" Cookies
1 1/4 cups chopped dried apricots (about 10 ounces)
½ cup pomegranates
1 stick (1/2 cup) unsalted butter
3/4 cup packed light brown sugar
2/3 cup all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon salt
1 large egg
1 teaspoon vanilla
1 1/2 cups quick-cooking rolled oats
Preheat oven to 350°F.
Coarsely chop apricots. In a 3-quart saucepan melt butter over low heat and remove pan from heat. Add brown sugar, stirring until smooth, and sift flour, baking soda, and salt over butter mixture. In a cup, lightly beat egg and stir into flour mixture with vanilla, oats, apricots and pomegranates until combined well.
Onto 2 large ungreased baking sheets spoon slightly rounded tablespoons dough about 2 inches apart. Roll dough into balls with floured hands, returning to sheets. Bake cookies in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden brown, about 18 minutes total. Transfer cookies to racks to cool and then serve.