Best 11 Apricot Oatmeal Cookies Recipes

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Indulge in a delightful culinary journey with our Apricot Oatmeal Cookies, a harmonious blend of flavors and textures that will tantalize your taste buds. These cookies are not just any ordinary treat; they're a symphony of wholesome ingredients, carefully crafted to provide a satisfying crunch with every bite. Discover the perfect balance of sweet and tangy as chewy apricots and plump raisins dance together in a matrix of hearty oats. Our collection of recipes caters to diverse dietary needs, offering both classic and allergy-friendly variations. Whether you're a traditionalist seeking a nostalgic treat or seeking a gluten-free, vegan alternative, we've got you covered. Embark on a baking adventure and create a batch of these delectable cookies that are sure to become a family favorite.

**Recipes Included:**

- Classic Apricot Oatmeal Cookies: A timeless recipe that captures the essence of these beloved cookies, featuring a combination of rolled oats, dried apricots, plump raisins, and a touch of cinnamon for a warm and inviting aroma.

- Gluten-Free Apricot Oatmeal Cookies: Indulge in the same delightful flavors without compromising on dietary restrictions. This recipe uses a blend of gluten-free flours to create a tender and satisfying cookie that's equally enjoyable.

- Vegan Apricot Oatmeal Cookies: Experience the goodness of plant-based baking with this vegan-friendly version. Enjoy the same chewy texture and fruity sweetness, all while making a compassionate choice.

Here are our top 11 tried and tested recipes!

APRICOT OATMEAL COOKIES



Apricot Oatmeal Cookies image

Dried apricots spice up oatmeal cookies with a new-fashioned twist.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h20m

Yield 72

Number Of Ingredients 14

2/3 cup granulated sugar
2/3 cup packed brown sugar
1/2 cup butter or margarine, softened
1/2 cup shortening
1 teaspoon baking soda
1 teaspoon ground cinnamon or cardamom
1 teaspoon vanilla
1/2 teaspoon baking powder
1/2 teaspoon salt
2 eggs
3 cups quick-cooking oats
1 cup Gold Medal™ all-purpose flour
3/4 cup chopped dried apricots
1/2 cup finely chopped pecans

Steps:

  • Heat oven to 375°F. In large bowl, beat all ingredients except oats, flour, apricots and pecans with electric mixer on medium speed until creamy, or mix with spoon. Stir in all remaining ingredients.
  • Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet.
  • Bake cookies 8 to 10 minutes or until edges are brown and centers are soft. Cool 1 to 2 minutes; remove from cookie sheet to wire rack.

Nutrition Facts : Calories 70, Carbohydrate 8 g, Cholesterol 10 mg, Fiber 1 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 50 mg

OATMEAL-APRICOT COOKIES



Oatmeal-Apricot Cookies image

These cookies are very chewy and not overly sweet. Chopped dried apricots add a surprising fruity taste and go well with the oats and almonds.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 50m

Yield Makes 12

Number Of Ingredients 11

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

Steps:

  • 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.

APRICOT OATMEAL COOKIES



Apricot Oatmeal Cookies image

Make and share this Apricot Oatmeal Cookies recipe from Food.com.

Provided by dojemi

Categories     Drop Cookies

Time 54m

Yield 54 cookies

Number Of Ingredients 14

1 cup butter (2 sticks) or 1 cup margarine, softened (2 sticks)
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon almond extract
salt
3 cups oats, uncooked
1 cup chopped dried apricot
3/4 cup dried cranberries
3/4 cup sweetened flaked coconut
3/4 cup slivered almonds, toasted

Steps:

  • Preheat oven to 350 degrees F.
  • In large bowl, with mixer on medium speed, beat butter and sugars 2 minutes or until creamy, occasionally scraping bowl.
  • Reduce speed to low; beat in eggs, flour, baking soda, cinnamon, almond extract, and 1/2 teaspoon salt just until blended.
  • Stir in oats and remaining ingredients.
  • Drop dough by rounded measuring tablespoons, 2 inches apart, onto ungreased cookie sheet.
  • Bake cookies 14 to 15 minutes or until tops are golden.
  • Cool cookies on wire racks.
  • Repeat with remaining dough.

Nutrition Facts : Calories 123.6, Fat 5.5, SaturatedFat 2.8, Cholesterol 16.9, Sodium 55.6, Carbohydrate 16.9, Fiber 1.5, Sugar 7.8, Protein 2.5

SOFT OATMEAL APRICOT COOKIES



Soft Oatmeal Apricot Cookies image

These cookies are a real attention-getter because of their spicy flavor. They are the perfect snack for a cool fall day.

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 7 dozen.

Number Of Ingredients 12

1 cup shortening
1-1/2 cups packed dark brown sugar
1/3 cup molasses
3 eggs
3 cups quick-cooking oats
2 cups all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 teaspoon baking soda
1/2 teaspoon salt
1 package (6 ounces) dried apricots, chopped

Steps:

  • In a bowl, cream shortening and brown sugar. Beat in molasses. Add the eggs, one at a time, beating well after each. Combine remaining ingredients; stir into batter. Cover and refrigerate for at least 2 hours. , Shape into 1-in. balls and place 2 in. apart on greased baking sheets. Bake at 350° for 10 minutes or until browned.

Nutrition Facts : Calories 138 calories, Fat 5g fat (1g saturated fat), Cholesterol 15mg cholesterol, Sodium 67mg sodium, Carbohydrate 20g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein.

PISTACHIO APRICOT OATMEAL COOKIES



Pistachio Apricot Oatmeal Cookies image

Categories     Cookies     Mixer     Fruit     Nut     Dessert     Bake     Kid-Friendly     Quick & Easy     Apricot     Pistachio     Oat     Healthy     Gourmet     Small Plates

Yield Makes 18 large cookies

Number Of Ingredients 12

1 stick (1/2 cup) unsalted butter, softened
3/4 cup packed light brown sugar
1/4 cup granulated sugar
1/4 teaspoon vanilla
1 large egg
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon cinnamon
1 1/2 cups old-fashioned rolled oats (not quick-cooking)
1/3 cup dried apricots (2 ounces), cut into 1/4-inch pieces
1/3 cup shelled pistachios (1 1/2 ounces; not dyed red), coarsely chopped

Steps:

  • Put oven racks in upper and lower thirds of oven and preheat oven to 350°F. Butter 2 baking sheets.
  • Beat together butter and sugars in a large bowl with an electric mixer at medium-high speed until fluffy, then beat in vanilla. Add egg and beat until combined well. Stir together flour, baking soda, salt, and cinnamon in a small bowl, then add to dough and mix at low speed until just combined. Fold in oats, apricots, and pistachios.
  • Spoon rounded tablespoons of dough about 2 inches apart onto baking sheets. Bake cookies, switching position of sheets halfway through baking, until golden brown, 16 to 18 minutes. Transfer cookies with a spatula to racks. (Cookies will crisp as they cool.)

FAMILY FAVORITE CHEWY APRICOT PECAN OATMEAL COOKIES



Family Favorite Chewy Apricot Pecan Oatmeal Cookies image

It was my turn to make the fellowship treat for church. Between Sunday School and the morning service we have a short coffee break where we enjoy coffee, juice and some sort of coffee cake etc... I wanted something some what healthy that everyone could easily grab. I had a big container of oatmeal and dried apricots in the pantry and used them as my jumping point. These even make a fantastic breakfast cookie!

Provided by Chef Buggsy Mate

Categories     Dessert

Time 1h

Yield 36 cookies, 12 serving(s)

Number Of Ingredients 15

1/2 cup butter, softened
1/2 cup shortening
1 tablespoon water
1 1/2 cups flour
1 teaspoon baking powder (not baking soda)
1/2 teaspoon salt
1/2 teaspoon cinnamon, slightly rounded
2 1/2 cups oatmeal
3/4 cup light brown sugar (not packed)
1/8 cup granulated sugar
2 eggs
1 tablespoon honey
2 teaspoons vanilla
1 1/2 cups chopped dried apricots
1 cup chopped pecans

Steps:

  • Preheat oven to 350 degrees.
  • Line baking sheets with parchment paper.
  • Mix the flour, baking powder, slat, cinnamon, and oatmeal.
  • Beat the butter, shortening, water and sugars together until light and fluffy.
  • Add the eggs and beat well, scraping down the sides of bowl when needed. Beat in the honey and vanilla until fully blended.
  • Add the flour mixture in two additions, beating each until well combined.
  • Stir in the chopped apricots and pecans.
  • Drop by tablespoonfuls about 2 inches apart on cookie sheets.
  • Bake until the centers of the cookies are soft and no longer look wet; about 9-11 minutes.
  • Let cool on the pan for 5 minutes, then transfer to a cooling rack.

WHITE CHOCOLATE APRICOT OATMEAL COOKIES RECIPE - (4.6/5)



White Chocolate Apricot Oatmeal Cookies Recipe - (4.6/5) image

Provided by á-4084

Number Of Ingredients 13

2 sticks (1-cup) unsalted butter, room temperature
1 cup packed light brown sugar
1 cup granulated sugar
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon kosher salt
3 cups old-fashioned oats
1 cup dried apricots, roughly chopped
3/4 cup white chocolate chips
Nonstick cooking spray, for spraying the baking sheets

Steps:

  • In the bowl of an electric mixer fitted with a paddle attachment, beat the butter, brown sugar and granulated sugar on medium-high speed until light and fluffy, about 2 minutes. With the mixer on low, add the eggs 1 at a time. Add the vanilla and beat for 1 more minute. In a separate bowl, sift together the flour, baking powder, cinnamon and salt. With the mixer on low, slowly add the dry ingredients to the wet ingredients. Add the oats, apricots and white chocolate chips and fold to combine using a rubber spatula, making sure everything is evenly incorporated. Cover the bowl with plastic wrap and refrigerate for 1 hour before baking. Preheat the oven to 325°F. Spray 2 baking sheets with cooking spray. Using a medium ice cream scoop, drop 2-inch mounds of dough onto the prepared baking sheets. Bake until golden in color, 14 to 16 minutes. Transfer the cookies to a wire rack and let cool completely.

BONNIE STERN'S EXTRA-LARGE APRICOT OATMEAL COOKIES



Bonnie Stern's Extra-Large Apricot Oatmeal Cookies image

Bonnie Stern is a well-known Canadian chef, cooking instructor, television personality and cookbook author. Her recipes are always great!

Provided by Lennie

Categories     Dessert

Time 32m

Yield 12 large cookies

Number Of Ingredients 11

3/4 cup unsalted butter
3/4 cup brown sugar
1/2 cup white sugar
1 egg
2 tablespoons water
1 teaspoon pure vanilla extract
3/4 cup all-purpose flour
3/4 teaspoon baking soda
1 pinch salt
3 cups rolled oats
1 1/2 cups chopped dried apricots

Steps:

  • Cream butter until light, then beat in brown and white sugars.
  • Add egg, water and vanilla and mix in.
  • In a large bowl combine flour with baking soda and salt; stir in rolled oats; stir into batter.
  • Add apricots.
  • Using 3 tbsp batter for each cookie, place them on a cookie sheet lined with parchment paper.
  • Flatten cookies and bake in preheated 350F oven for 14 to 17 minutes.
  • Cool on racks.
  • Cookies should be crispy around the edges and chewy in the middle.

LOW-FAT OATMEAL APRICOT COOKIES



Low-Fat Oatmeal Apricot Cookies image

In my quest to make an oatmeal cookie that my husband will eat (he despises raisins and doesn't really like chocolate) I came up with this little number. And it's somewhat healthy, too!

Provided by MamaGanoush

Categories     Drop Cookies

Time 18m

Yield 24-36 cookies, 24-36 serving(s)

Number Of Ingredients 9

3/4 cup sugar
1/2 cup brown sugar, packed
1/3 cup margarine
1/3 cup unsweetened applesauce
2 large eggs
2 teaspoons vanilla extract
1 3/4 cups whole wheat flour
2 cups uncooked rolled oats
1 cup dried apricot, chopped

Steps:

  • Preheat oven to 350 degrees.
  • Beat together wet ingredients.
  • Stir in dry ingredients.
  • Drop onto prepared cookie sheet and flatten a bit with a spoon.
  • Bake for approximately 8 minutes or until done.

WHITE CHIP APRICOT OATMEAL COOKIES



White Chip Apricot Oatmeal Cookies image

I love apricots and they taste so good in these cookies The oatmeal is an added touch along with the white chips. My family, friends and neighbors love these too.

Provided by Pat Duran

Categories     Cookies

Time 20m

Number Of Ingredients 9

3/4 c butter or margarine, softened
1/2 c granulated sugar
1/2 c packed, light brown sugar
1 large egg
1 c all purpose flour
1 tsp baking soda
2 1/2 c rolled oats
1 2/3 c white chips
3/4 c chopped dried apricots

Steps:

  • 1. Heat oven to 375^. Beat butter, granulated sugar and brown sugar in large bowl until fluffy. Add egg; beat well. Add flour and baking soda; beat until well blended. Stir in oats, white chips and apricots. Loosely form rounded teaspoonfuls of dough into balls; place on ungreased cookie sheet. Bake 7-9 minutes or just until lightly browned; do not over bake. Cool slightly; remove from cookie sheet to wire rack. Cool completely.

APRICOT OATMEAL COOKIES



Apricot Oatmeal Cookies image

Dried apricots spice up oatmeal cookies with a new-fashioned twist.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h20m

Yield 72

Number Of Ingredients 14

2/3 cup granulated sugar
2/3 cup packed brown sugar
1/2 cup butter or margarine, softened
1/2 cup shortening
1 teaspoon baking soda
1 teaspoon ground cinnamon or cardamom
1 teaspoon vanilla
1/2 teaspoon baking powder
1/2 teaspoon salt
2 eggs
3 cups quick-cooking oats
1 cup Gold Medal™ all-purpose flour
3/4 cup chopped dried apricots
1/2 cup finely chopped pecans

Steps:

  • Heat oven to 375°F. In large bowl, beat all ingredients except oats, flour, apricots and pecans with electric mixer on medium speed until creamy, or mix with spoon. Stir in all remaining ingredients.
  • Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet.
  • Bake cookies 8 to 10 minutes or until edges are brown and centers are soft. Cool 1 to 2 minutes; remove from cookie sheet to wire rack.

Nutrition Facts : Calories 70, Carbohydrate 8 g, Cholesterol 10 mg, Fiber 1 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 50 mg

Tips:

  • Use ripe apricots. This will give your cookies the best flavor.
  • Don't overmix the dough. Overmixing will make the cookies tough.
  • Chill the dough for at least 30 minutes. This will help the cookies hold their shape.
  • Bake the cookies until they are just set. Overbaking will make the cookies dry.
  • Let the cookies cool completely before serving. This will help them firm up.

Conclusion:

Apricot oatmeal cookies are a delicious and healthy snack or dessert. They are easy to make and can be enjoyed by people of all ages. Whether you are a fan of apricots or oatmeal, or just looking for a new cookie recipe to try, these apricot oatmeal cookies are sure to please. Give them a try today!

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