INGREDIENTS:Nonstick vegetable spray
3/4 cup brown sugar
3/4 cup sugar
2 tsps. vanilla
1 ½ cups flour
1 tsp. salt
1 tsp. baking soda
3 cups quick-cooking oats
1 15 ¼ oz. can almond flavored or plain apricot halves, drained, diced into small pieces
12 oz. semi-sweet chocolate chips
DIRECTIONS:1. Preheat oven to 375°F. Grease a 13 x 9 in. pan; set aside.
2. Melt butter; add sugars and blend well. Add eggs and vanilla and blend.
3. In a separate bowl, combine flour, salt and baking soda and mix together.
4. Add flour mixture to butter and sugars. Add oats and blend until combined. Add apricot halves and chocolate chips. Spoon mixture evenly into the greased pan and bake 20-25 minutes until a toothpick pulls out clean, do not over bake.
Variations: omit chocolate chips; add 2 tsps. cinnamon and an additional can of apricot halves (drained, diced) or add ½ cup dried fruit, walnuts, almonds or coconut.
SERVINGS:20 squaresFrom:Recipe and photo from the Apricot Producers Board of California