Best 6 Soft Oatmeal Apricot Cookies Recipes
Calling all oatmeal and apricot enthusiasts! Get ready to embark on a delightful culinary adventure with our irresistible Soft Oatmeal Apricot Cookies. These scrumptious treats are a harmonious blend of chewy oatmeal, tangy apricots, and a symphony of warm spices, promising an explosion of flavors in every bite.
Indulge in the classic version of our Soft Oatmeal Apricot Cookies, where the perfect balance of sweet and tart flavors shines through. For a delightful twist, try our delectable Apricot Oatmeal White Chocolate Chunk Cookies, where creamy white chocolate chunks add an extra layer of richness and decadence. And if you're looking for a healthier alternative, our Gluten-Free Oatmeal Apricot Cookies offer the same irresistible taste without compromising on dietary restrictions.
No matter which recipe you choose, you'll be greeted with a delightful symphony of flavors and textures that will tantalize your taste buds. So, gather your ingredients, preheat your oven, and let's embark on a baking journey that will leave you craving more!
OATMEAL-APRICOT COOKIES
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
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
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
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
SOFT OATMEAL COOKIES
These oatmeal cookies are very moist with a good flavor. Add a cup of raisins or nuts if you desire.
Provided by BITTERSWEET1
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 2h
Yield 24
Number Of Ingredients 10
Steps:
- In a medium bowl, cream together butter, white sugar, and brown sugar. Beat in eggs one at a time, then stir in vanilla. Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats. Cover, and chill dough for at least one hour.
- Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets. Flatten each cookie with a large fork dipped in sugar.
- Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 218 calories, Carbohydrate 32.3 g, Cholesterol 35.8 mg, Fat 8.8 g, Fiber 1.4 g, Protein 3 g, SaturatedFat 5.1 g, Sodium 213.1 mg, Sugar 17.4 g
APRICOT OATMEAL COOKIES
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
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
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
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.
SOFT OATMEAL APRICOT COOKIES
These cookies are a real attention-getter because of their spicy flavor. They are the perfect snack for a cool fall day. From The Best Of Country Cooking 1999
Provided by The Daycare Lady
Categories Drop Cookies
Time 25m
Yield 7 dozen cookies, 42 serving(s)
Number Of Ingredients 12
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 inches apart on greased baking sheets. Bake at 350° for 10 minutes or until browned. Yield: 7 dozen.
Nutrition Facts : Calories 140.8, Fat 5.7, SaturatedFat 1.4, Cholesterol 15.1, Sodium 67.7, Carbohydrate 20.9, Fiber 1.2, Sugar 11.5, Protein 2.1
Tips:
- Use old-fashioned oats. They provide a chewy texture and nutty flavor.
- Toast the oats before using. This enhances their flavor and makes them more digestible.
- Use ripe, dried apricots. They will be softer and more flavorful.
- Chop the apricots finely. This will help them distribute evenly throughout the cookies.
- Use a cookie scoop to drop the dough onto the baking sheet. This will help ensure that the cookies are all the same size and shape.
- Bake the cookies until they are golden brown around the edges. This will help ensure that they are cooked through.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This will help prevent them from breaking.
Conclusion:
These soft oatmeal apricot cookies are a delicious and healthy snack or breakfast option. They are easy to make and can be customized to your liking. Try adding other dried fruits, nuts, or spices to create your own unique flavor combinations.
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