The grated orange zest and cinnamon make this cookie distinctive. Add or subtract the nuts and dried fruit to your own liking. I've made a few changes to my original recipe. We prefer them less sweet now, and the bake time is longer than I'd written on the recipe card circa 1979.
Author: Rosemary Mark
1cupsalted butter, softened
1cuppacked brown sugar
1/2cup granulated sugar
2tspgrated orange zest
1cup all-purpose flour
1/3cup wheat germ*optional
1/4 tsp salt
1cupchopped walnutstoasted, optional
1cup chocolate chips
3/4cup chopped dried apricots
1/2cupshredded unsweetened flaked coconut
Preheat oven to 350F. Beat butter and sugars until creamy. Beat in eggs, orange zest, and vanilla.
In a separate bowl, stir together flour, wheat germ, cinnamon, baking soda, and salt. Add to wet ingredients and mix well.
Gradually mix in oats. Stir in walnuts, chocolate chips, raisins, apricots, and coconut.
Drop 2 tablespoon scoops 2 inches apart onto ungreased or parchment lined baking sheets. Bake about 15 minutes, or until edges are golden brown. Cool on pan 2 minutes. Remove cookies to wire racks to cool completely.