I love Oatmeal Cookies but am not a huge fan of raisins, therefore I simply substituted with apricots and created this delicious, soft and chewy Oatmeal Apricot Cookie. The additional of the apricots adds a nice fruity flavor and is perfect a flavor combination with the oatmeal and vanilla.
These cookies seriously smell AMAZING when they are baking in oven! They usually do not make it from the wire rack to the cookie jar before they are devoured by my family.
I’ve also added pecans to this Oatmeal Apricot Cookie recipe, but if you are not a nut fan then you can easily omit then. Or you can substitute with walnuts if preferred.
Ingredients for Oatmeal Apricot Cookies
- Butter
- Light brown sugar
- Granulated sugar
- Eggs
- Vanilla extract – click here for my Homemade Vanilla Extract Recipe
- All-purpose flour
- Baking soda
- Salt
- Quick cooking oatmeal
- Dried apricots
- Pecans – optional – but highly recommend!
How to make Oatmeal Apricot Cookies
Preheat oven to 350° Fahrenheit. Prepare a baking sheet or cookie by lining it with parchment paper.
In a large mixing bowl, using a handheld or stand mixer, cream butter, and sugars until creamy.
Add eggs and vanilla, and mix well.
For rich flavor, check out my Homemade Vanilla Extract recipe.
In a separate mixing bowl, combine flour, baking soda and salt.
Stir in the quick oats.
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Then add chopped apricots and pecans. Stir until combined.
Drop by heaping tablespoons onto prepared sheet pan (I use a large scoop that’s about 2 1/2 tablespoons as we like large cookies!). Bake 8-10 minutes or until lightly browned. For larger cookies – check at 10 minute mark and adjust time by minute increments until lightly brown.
Cool 1 minute, then transfer to cool wire rack and repeat batches.
Deliciously soft and chewy!
Makes about 4 dozen regular-sized cookies or 2 dozen large cookies.
FAQ’s
How do you keep cookies soft – Store in an airtight container. A trick my mother-in-law showed me was to keep a slice of bread in the jar of cookies. The cookies will absorb the moisture from the bread and stay nice and soft and it will prevent them from drying out. It is recommended to use a slice of white bread, as this will prevent any flavor mixing, but whole wheat will also work. Just make sure it is not a strong flavored bread. And the heels works perfect for this!
How to serve – these cookies are delightful when warmed and topped with a scoop of vanilla ice cream! Or just grab them straight out of the cookie jar!
Snacks – If you have read my bio, you know we love to bike. These Oatmeal Apricot Cookies with Pecans are a perfect snack when out on the road or trails! I just wrap one in re-usable wrap and snack when I’m out on my road or mountain bike.
If you like this cookie recipe, then check out these recipes: Healthy Banana Cookies, Chia Seed Cookies.
Oatmeal Apricot Cookies
Ingredients
- 1 cup butter
- 1 cup brown sugar, packed
- 1/3 cup sugar, granulated
- 2 eggs
- 1½ tsp Vanilla extract
- 1½ cups flour, all-purpose
- 1 tsp baking soda
- 1/2 tsp salt
- 2½ cups quick oats
- 1 cup dried apricots, coarsely chopped
- 1 cup pecans, coarsely chopped – optional
Instructions
- Preheat oven to 350° Fahrenheit. Prepare a baking sheet or cookie by lining it with parchment paper.
- In a large mixing bowl, using a handheld or stand mixer, cream butter, and sugars until creamy. Add eggs and vanilla, and mix well.
- In a separate mixing bowl, combine flour, baking soda and salt.
- Add flour mixture to butter mixture and mix well.
- Stir in oats, apricots and pecans until combined.
- Drop by heaping tablespoons onto prepared sheet pan. Bake 8-10 minutes or until lightly browned.
- Cool 1 minute, then transfer to cool wire rack and repeat batches. Enjoy!
