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Mango Habanero Oatmeal Cookies

1 cup salted butter, softened (2 sticks)
1 cup sugar
½ cup packed dark brown sugar
1 large egg
2 tsp. vanilla extract
1⅔ cups all-purpose flour
1 tsp. The Spice Hunter Highland Harvested Saigon Cinnamon
¾ tsp baking soda
⅛ tsp baking powder
2 Tbsp. The Spice Hunter Mango Habanero Global Fusion Rub
1 cup diced dried apricots or mango
1 cup white chocolate chips
1½ cups old fashioned oatsPreheat oven to 350°F. Grease or line baking sheets with parchment paper and set aside. In a large bowl, cream together butter and both sugars until light and fluffy. Add egg and vanilla; mix well. In a separate bowl, combine flour, cinnamon, baking soda, Mango Habanero Global Fusion Rub and baking powder. Add the dried fruit and toss to coat. Stir the flour mixture into the butter mixture, then stir in the chocolate chips and the oats. Scoop the dough onto prepared baking sheets by large spoonfuls, leaving 2”s between cookies. Bake for 10-14 minutes or until cookies turn light brown. Let cookies cool for about 5 minutes on sheets then remove and cool completely.

For a fun twist: place vanilla ice cream between two cooled cookies for an ice cream sandwich!