Stash a few of these hearty cookies into a backpack on your next hiking trip. They are packed with wholesome dried fruits and nuts. For variety, try other combinations of dried fruit and nuts: Bananas, mangoes, and macadamias lend a tropical note; hazelnuts and pecans go well with figs, pears, and cranberries.
Recipe information
Yield
Makes about 3 dozen
Ingredients
Preparation
Step 1
Preheat oven to 350°F. Whisk together flour, baking soda, and salt in a bowl.
Step 2
Put butter in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until smooth. Add sugars, and mix until pale and fluffy, about 3 minutes. Mix in eggs one at a time until combined; mix in vanilla.
Step 3
Reduce mixer speed to low. Add flour mixture and mix until just combined. Stir in coconut, apricots, dates, macadamias, and pistachios.
Step 4
Drop batter, 2 heaping tablespoons at a time, onto baking sheets lined with parchment paper, spacing 2 inches apart. Flatten slightly. Bake cookies until golden brown, 12 to 15 minutes, rotating sheets halfway through. Transfer on parchment to a wire rack to cool. Cookies can be stored in airtight containers at room temperature up to 3 days.
