The goodness of a chewy cookie, chock full o' nutty, fruity, grainy, sweet-y magic. It represents my love of the ultimate snack, and shoehorns it into the perfect cookie: crispy on the edges and fudgy in the center. —PieceOfLayerCake
12 - 14 cookies
(2 sticks) unsalted butter, at room temperature
Preheat the oven to 350? and arrange the racks to the upper and lower-third positions. Prepare two sheet pans by lining with parchment paper. In a medium bowl, mix together your flour, baking powder, baking soda, salt and cinnamon. Combine the nuts, apricots, chocolate, oats and cranberries, in a separate bowl.
Combine both them and the apricots with the chocolate, oats and cranberries, in a separate bowl.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars on medium speed for 2 - 3 minutes. Scrape down the sides and bottom of the bowl well, with a rubber spatula. Add the egg and vanilla, and beat on medium for another 2 minutes. Scrape the bowl again. With the mixer on its lowest speed, add the dry ingredients and mix just until the dough comes together, about 30 seconds.
Detach the bowl from the mixer and, using a rubber spatula, fold in the mix-ins while giving the bowl a final scrape/mix. Using a #16 portion scoop (or a ? c. measure), portion out the dough onto the prepared sheet pans, spacing them at least 1" apart from each other.
Bake the cookies for 12 - 15 minutes, rotating the pans' positions halfway through. The cookies should be set around the edges, but still underdone in the middle. Do not wait until they look fully baked to pull them. Cool the cookies completely on the sheet pans before serving or storing in an airtight container for storage. At room temperature, cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month