Apricotsandcreamoatmealcookies Recipes

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APRICOT OATMEAL COOKIES



Apricot Oatmeal Cookies image

Make and share this Apricot Oatmeal Cookies recipe from Food.com.

Provided by dojemi

Categories     Drop Cookies

Time 54m

Yield 54 cookies

Number Of Ingredients 14

1 cup butter (2 sticks) or 1 cup margarine, softened (2 sticks)
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon almond extract
salt
3 cups oats, uncooked
1 cup chopped dried apricot
3/4 cup dried cranberries
3/4 cup sweetened flaked coconut
3/4 cup slivered almonds, toasted

Steps:

  • Preheat oven to 350 degrees F.
  • In large bowl, with mixer on medium speed, beat butter and sugars 2 minutes or until creamy, occasionally scraping bowl.
  • Reduce speed to low; beat in eggs, flour, baking soda, cinnamon, almond extract, and 1/2 teaspoon salt just until blended.
  • Stir in oats and remaining ingredients.
  • Drop dough by rounded measuring tablespoons, 2 inches apart, onto ungreased cookie sheet.
  • Bake cookies 14 to 15 minutes or until tops are golden.
  • Cool cookies on wire racks.
  • Repeat with remaining dough.

Nutrition Facts : Calories 123.6, Fat 5.5, SaturatedFat 2.8, Cholesterol 16.9, Sodium 55.6, Carbohydrate 16.9, Fiber 1.5, Sugar 7.8, Protein 2.5

APRICOT OATMEAL COOKIES



Apricot Oatmeal Cookies image

Dried apricots spice up oatmeal cookies with a new-fashioned twist.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h20m

Yield 72

Number Of Ingredients 14

2/3 cup granulated sugar
2/3 cup packed brown sugar
1/2 cup butter or margarine, softened
1/2 cup shortening
1 teaspoon baking soda
1 teaspoon ground cinnamon or cardamom
1 teaspoon vanilla
1/2 teaspoon baking powder
1/2 teaspoon salt
2 eggs
3 cups quick-cooking oats
1 cup Gold Medal™ all-purpose flour
3/4 cup chopped dried apricots
1/2 cup finely chopped pecans

Steps:

  • Heat oven to 375°F. In large bowl, beat all ingredients except oats, flour, apricots and pecans with electric mixer on medium speed until creamy, or mix with spoon. Stir in all remaining ingredients.
  • Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet.
  • Bake cookies 8 to 10 minutes or until edges are brown and centers are soft. Cool 1 to 2 minutes; remove from cookie sheet to wire rack.

Nutrition Facts : Calories 70, Carbohydrate 8 g, Cholesterol 10 mg, Fiber 1 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 50 mg

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