Oatmeal-Apricot Cookies

Name: Oatmeal-Apricot Cookies
Prep time: 15 min
Total time: 50 min
Ingredients: 1.25 cups rolled oats; 0.75 cup all-purpose flour; 0.5 teaspoon baking powder; 0.5 teaspoon salt; 0.5 cup (1 stick) unsalted butter, room temperature; 0.5 cup packed light-brown sugar; 0.25 cup granulated sugar; 1 large egg; 1 teaspoon vanilla extract; 0.75 cup roughly chopped dried apricots; 0.75 cup slivered almonds

2.8

(105)

11 Reviews

By

Martha Stewart Editors

Updated on May 16, 2017

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.