Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Oatmeal-Apricot Cookies 2.8 (105) 11 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 50 mins Yield: 12 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. Ingredients 1 ¼ cups rolled oats ¾ cup all-purpose flour ½ teaspoon baking powder ½ teaspoon salt ½ cup (1 stick) unsalted butter, room temperature ½ cup packed light-brown sugar ¼ cup granulated sugar 1 large egg 1 teaspoon vanilla extract ¾ cup roughly chopped dried apricots ¾ 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. Print