1 1/4 cup white whole wheat flour or oat flour (ground oats) for gluten-free
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp salt
1 1/4 cup rolled oats
1/4 cup white chocolate chips
1/4 cup unsweetened dried apricots, chopped
1/4 cup unsweetened dried cranberries
1/4 cup walnut pieces
In the bowl of a stand mixer or a large bowl with a hand mixer, cream butter and brown sugar until smooth. Beat in egg and vanilla.
Add flour or ground oats, cinnamon, nutmeg and salt. Mix well to combine.
Stir in whole oats, white chips, apricots, cranberries and walnuts. Place dough in the refrigerator to chill while you preheat the oven to 350° F.
Using a medium scoop, scoop dough onto a baking sheet lined with parchment or a silicone baking mat. Bake 12-15 minutes or until almost set. Remove from the oven and let cool on the baking sheet for 5 minutes before removing to a cooling rack. Cookies will firm up as they cool.