oatmeal, apricot, and cardamom cookies

My quest for both sweet and savory continues. Here's the latest effort.

1 cup butter (two sticks0, room temperature
1 cup brown sugar, packed
1/4 cup white sugar

Cream the ingredients in a mixer for five to seven minutes, then add

2 eggs

and mix until combined. In another bowl, mix

1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
2 teaspoons ground cardamom (see note below)
1/2 teaspoon salt

once combined, add to butter-sugar mixture. Then add

3 cups rolled oats (not instant0
1 1/2 cups diced dried apricots (unsulphured is best -- I got mine at Trader Joe's)

Drop on a cookie sheet and bake in a 350 oven for 15 minutes (for a 2-oz. cookie). Makes about two dozen.

Note: I bought whole cardamom seeds. I roasted them on the stovetop by heating to medium heat a small saute pan and adding the seeds. I let them cook for several minutes, until they became a little brown and fragant. I then let them cool and ground them up in my coffee grinder. The cardamom will have a different taste if you don't roast the seeds.

Peace
Milton