These rich and buttery cookies will make a delicious and welcome indulgence.
1¾cupsorganic all-purpose flour
¾cuporganic butter, softened
½cuporganic granulated sugar
¾cupbrown sugar, packed
⅓cupfresh or frozen cranberries
¼cup finely chopped dried pitted dates
¼cup finely chopped dried apricots
Preheat the oven to 350°F. Center the oven racks.
Measure the flour, baking soda, and salt into a medium-size bowl. Whisk to combine. Measure the softened butter into a separate medium-size bowl. Cream the butter using a hand mixer set on medium speed. Add the sugars and beat with the mixer set on medium speed for about a minute, until well blended. Add the eggs, milk, and vanilla, then beat the mixture at medium speed, for about a minute until well blended, stopping once or twice to scrape the sides of the bowl with a rubber spatula. Pour this mixture over the flour mixture, using a rubber spatula to scrape the bowl.
Using a wooden spoon, stir to combine until all the flour is mixed in. Stir in the chocolate chips, cranberries, dates, and apricots until well mixed. Line two cookie sheets with parchment paper or spray them with canola oil spray. Drop heaping tablespoons of the batter (or use a ¾-ounce scooper) onto the prepared cookie sheets, allowing about an inch of space between cookies to allow for spreading. Bake in the preheated oven for about 22 minutes until golden brown. Remove the cookies and set aside to cool to room temperature. The cookies will be soft to the touch when you first remove them from the oven but will firm up as they cool. Allow them to cool before transferring them to a plate. Store in a covered container for up to 3 days.