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Oatmeal-Apricot Cookies

These treats are a variation on classic oatmeal-raisin cookies. You could also try baking them 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.

  • Prep:
  • Total Time:
  • Yield: Makes 12
Oatmeal-Apricot Cookies

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 twelve 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.

Reviews (11)

  • 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.

  • wtdestlouis 22 Jan, 2008

    made with chocolate chips and almonds, emma doesn't like apricots or craisins, dylan does but also would like golden raisins

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