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Oatmeal-Apricot Cookies
Recipe Summary
prep: 15 mins
total: 50 mins
Yield: Makes 12
Ingredients
Ingredient Checklist
1 1/4 cups rolled oats
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup packed light-brown sugar
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
3/4 cup roughly chopped dried apricots
3/4 cup slivered almonds
Cook's Notes
You could also try baking these cookies with other dried fruits, such as cherries, cranberries, or chopped dates. Flattening the balls of dough to an even thickness before baking allows them to spread out on the sheet.
Gallery
Oatmeal-Apricot Cookies
Recipe Summary
prep: 15 mins
total: 50 mins
Yield: Makes 12
Gallery
Oatmeal-Apricot Cookies
Oatmeal-Apricot Cookies
Oatmeal-Apricot Cookies
Recipe Summary
prep: 15 mins
total: 50 mins
Yield: Makes 12
Recipe Summary
prep: 15 mins
total: 50 mins
Yield: Makes 12
prep: 15 mins
total: 50 mins
prep:
15 mins
total:
50 mins
Yield: Makes 12
Makes 12
Ingredients
Ingredients
- 1 1/4 cups rolled oats
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/2 cup packed light-brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 cup roughly chopped dried apricots
- 3/4 cup slivered almonds
Directions
Preheat oven to 350 degrees. In a medium bowl, combine oats, flour, baking powder, and salt; set aside.
In the bowl of an electric mixer, cream butter and sugars on medium speed until smooth; beat in egg and vanilla. With mixer on low speed, add oat mixture, and mix until just combined. Stir in apricots and almonds by hand.
Divide dough into 12 pieces, and roll into balls. Place balls 3 to 4 inches apart on baking sheets. Using your fingers, flatten balls to about a 3/4-inch thickness.
Bake cookies until edges begin to brown, 25 to 30 minutes. Let cool 5 minutes on baking sheet, then transfer to a wire rack to cool completely.
Cook's Notes
You could also try baking these cookies with other dried fruits, such as cherries, cranberries, or chopped dates. Flattening the balls of dough to an even thickness before baking allows them to spread out on the sheet.
Cook’s Notes
You could also try baking these cookies with other dried fruits, such as cherries, cranberries, or chopped dates. Flattening the balls of dough to an even thickness before baking allows them to spread out on the sheet.
Reviews (12)
Add Rating & Review
105 Ratings
5 star values:
11
4 star values:
9
3 star values:
47
2 star values:
28
1 star values:
10
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Reviews (12)
Add Rating & Review
105 Ratings
5 star values:
11
4 star values:
9
3 star values:
47
2 star values:
28
1 star values:
10
Add Rating & Review
105 Ratings
5 star values:
11
4 star values:
9
3 star values:
47
2 star values:
28
1 star values:
10
105 Ratings
5 star values:
11
4 star values:
9
3 star values:
47
2 star values:
28
1 star values:
10
105 Ratings
5 star values:
11
4 star values:
9
3 star values:
47
2 star values:
28
1 star values:
10
- 5 star values:
- 11
- 4 star values:
- 9
- 3 star values:
- 47
- 2 star values:
- 28
- 1 star values:
- 10
Martha Stewart Member
Rating: 3 stars
01/17/2019
I didn't read these comments until *after* I made these cookies, and instinctively added cinnamon when I made them. As an earlier commenter stated, this recipe definitely needs a little bit of something. Add enough cinnamon to enhance the flavor of the oats and brown sugar, but not too much that you taste the cinnamon first when you bite in.
The first time I made these, I wanted to do a double batch because I had a lot of almonds and apricots. Turned out I didn't have quite enough apricots for a double batch though, so I used half apricot and half cranberry.
Even if you just stick with apricot + almond, I would still add some cinnamon!
Martha Stewart Member
Rating: Unrated
02/21/2013
I was surprised at how little flavor these cookies had. I toasted the almonds and also toasted the oatmeal, but once baked it was clear they could have used more of something...salt? Maybe some cinnamon, or almond extract?
Martha Stewart Member
Rating: 5 stars
07/12/2012
I just made these cookies few minutes ago, and they turned out great! I used powder vanilla instead of extract, and white sugar instead of brown sugar because I didn't have any. I added some walnuts too.
Martha Stewart Member
Rating: Unrated
10/03/2010
I made those cookies a couple of times and they arevery good. I use wholewheat flour instead of plain flour. They are very filling and are great to take along on long hikes (we live in the country). Next time I will try them with dried apples and add a bit of cinnamon.
Martha Stewart Member
Rating: Unrated
08/15/2010
Who would want to go to this effort to produce a measly dozen cookies! I made two dozen cookies out of this recipe, cut the baking time to 15 minutes, and they are a very nice size...and they are very tasty! Nice change from oatmeal and raisin, etc.
Martha Stewart Member
Rating: Unrated
06/26/2010
It never ceasses to amaze me when the daily cookie recipe appears, At
least one and many tims more complain about the featured item in the
recipe which today is apricots, that they use the base recipe and just add other
ingredients. You know when you see the name of the cookie that it calls
for apricots, cherries, craisins, etc. yet you go ahead and put chips or
raisins in, etc. Please do not complain and just skip this recipe. The basic
ingredients are always the same.
Martha Stewart Member
Rating: Unrated
04/21/2010
Did not like the idea of dried apricots , I replaced them with chocolate chips , they came out OK .. Also ,I had to take them of the oven 5 minutes earlier.
Martha Stewart Member
Rating: Unrated
11/16/2009
This thing always cuts me off. Pain in the butt. Dried cherries
Martha Stewart Member
Rating: Unrated
11/16/2009
Delicious! I also toast the oatmeal. It's so much nuttier tasting. Dried cherries
Martha Stewart Member
Rating: Unrated
08/07/2009
These are absolutely wonderful! My husband loves them too. They've become his favorite cooke
Martha Stewart Member
Rating: Unrated
06/23/2009
A great trick is to toast the rolled oats in the oven and allow them to cool before using them. It adds a lot of extra flavour to any cookie that calls for them.
Martha Stewart Member
Rating: Unrated
01/22/2008
made with chocolate chips and almonds, emma doesn't like apricots or craisins, dylan does but also would like golden raisins
Martha Stewart Member
Rating: 3 stars
01/17/2019
I didn't read these comments until *after* I made these cookies, and instinctively added cinnamon when I made them. As an earlier commenter stated, this recipe definitely needs a little bit of something. Add enough cinnamon to enhance the flavor of the oats and brown sugar, but not too much that you taste the cinnamon first when you bite in.
The first time I made these, I wanted to do a double batch because I had a lot of almonds and apricots. Turned out I didn't have quite enough apricots for a double batch though, so I used half apricot and half cranberry.
Even if you just stick with apricot + almond, I would still add some cinnamon!
Rating: 3 stars
Rating: Unrated
02/21/2013
I was surprised at how little flavor these cookies had. I toasted the almonds and also toasted the oatmeal, but once baked it was clear they could have used more of something...salt? Maybe some cinnamon, or almond extract?
Rating: Unrated
Rating: 5 stars
07/12/2012
I just made these cookies few minutes ago, and they turned out great! I used powder vanilla instead of extract, and white sugar instead of brown sugar because I didn't have any. I added some walnuts too.
Rating: 5 stars
Rating: Unrated
10/03/2010
I made those cookies a couple of times and they arevery good. I use wholewheat flour instead of plain flour. They are very filling and are great to take along on long hikes (we live in the country). Next time I will try them with dried apples and add a bit of cinnamon.
Rating: Unrated
08/15/2010
Who would want to go to this effort to produce a measly dozen cookies! I made two dozen cookies out of this recipe, cut the baking time to 15 minutes, and they are a very nice size...and they are very tasty! Nice change from oatmeal and raisin, etc.
Rating: Unrated
06/26/2010
It never ceasses to amaze me when the daily cookie recipe appears, At
least one and many tims more complain about the featured item in the
recipe which today is apricots, that they use the base recipe and just add other
ingredients. You know when you see the name of the cookie that it calls
for apricots, cherries, craisins, etc. yet you go ahead and put chips or
raisins in, etc. Please do not complain and just skip this recipe. The basic
ingredients are always the same.
Rating: Unrated
04/21/2010
Did not like the idea of dried apricots , I replaced them with chocolate chips , they came out OK .. Also ,I had to take them of the oven 5 minutes earlier.
Rating: Unrated
11/16/2009
This thing always cuts me off. Pain in the butt. Dried cherries
Delicious! I also toast the oatmeal. It's so much nuttier tasting. Dried cherries
Rating: Unrated
08/07/2009
These are absolutely wonderful! My husband loves them too. They've become his favorite cooke
Rating: Unrated
06/23/2009
A great trick is to toast the rolled oats in the oven and allow them to cool before using them. It adds a lot of extra flavour to any cookie that calls for them.
Rating: Unrated
01/22/2008
made with chocolate chips and almonds, emma doesn't like apricots or craisins, dylan does but also would like golden raisins
All Reviews for Oatmeal-Apricot Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Oatmeal-Apricot Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
