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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.

  • Prep:
  • Total Time:
  • Yield: Makes 12

Source: Everyday Food, November 2003


  • 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


  1. Preheat oven to 350 degrees. In a medium bowl, combine oats, flour, baking powder, and salt; set aside.

  2. 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.

  3. 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.

  4. 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.

Reviews Add a comment

  • bakerg
    21 FEB, 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?
  • Aslinur Yalinkilic
    12 JUL, 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.
  • livinginfrance
    3 OCT, 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.
  • foodie72
    15 AUG, 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.
  • mykele
    26 JUN, 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.
  • cerine
    21 APR, 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.
  • smd1227
    16 NOV, 2009
    This thing always cuts me off. Pain in the butt. Dried cherries
  • smd1227
    16 NOV, 2009
    Delicious! I also toast the oatmeal. It's so much nuttier tasting. Dried cherries
  • Jannybunny
    7 AUG, 2009
    These are absolutely wonderful! My husband loves them too. They've become his favorite cooke
  • westendgirl320
    23 JUN, 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.