OATMEAL APRICOT CRISPS

1 cup unsalted butter, softened
1 cup sugar
1 cup brown sugar, packed
2 eggs
1 teaspoon vanilla extract
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups oatmeal
2 cups Rice Krispies®
1 1/4 cups chopped dried apricots
1 cup flaked coconut
1 cup chopped walnuts

Preheat oven to 375F.

In large bowl, beat together butter and sugars until creamy. Beat in eggs one at a time, mixing until fluffy; stir in vanilla.

In separate bowl, mix together flour, baking powder, baking soda, and salt; add to butter mixture. Mix well.

Stir in oatmeal, Rice Krispies®, apricots, coconut, and walnuts.

Scoop onto lightly buttered cookie sheets with a large spoon or small ice cream scoop and slightly flatten tops.

Bake for 10 minutes or until lightly browned. Cool on wire racks.

Makes 2 dozen large cookies
Source: California Milk Advisory Board