The grated orange zest and cinnamon make this cookie distinctive. Add or subtract the nuts and dried fruit to your own liking. I've made a few changes to my original recipe. We prefer them less sweet now, and the bake time is longer than I'd written on the recipe card circa 1979.
Prep Time20 minutesmins
Cook Time15 minutesmins
Total Time30 minutesmins
Course: Dessert
Servings: 40cookies
Author: Rosemary Mark
Ingredients
1cupsalted butter, softened226g
1cuppacked brown sugar170g
1/2cup granulated sugar100g
2largeeggs
2tspgrated orange zest
1 tspvanilla
1cup all-purpose flour125g
1/3cup wheat germ, optional30g
2tspcinnamon
1tspbaking soda
1/4 tsp salt
3cupsold-fashioned oats240g
1cupchopped walnuts100g
1cup chocolate chips160g
3/4cupraisins80-120g per preference
3/4cup chopped dried apricots80g
1/2cupshredded unsweetened flaked coconut50g
Instructions
Preheat oven to 350F. Beat butter and sugars until creamy. Beat in eggs, orange zest, and vanilla.
In a separate bowl, stir together flour, wheat germ, cinnamon, baking soda, and salt. Add to wet ingredients and mix well.
Gradually mix in oats. Stir in walnuts, chocolate chips, raisins, apricots, and coconut.
Drop 2 tablespoon scoops 2 inches apart onto ungreased or parchment lined baking sheets. Bake about 15 minutes, or until edges are golden brown. Cool on pan 2 minutes. Remove cookies to wire racks to cool completely.