Apricot Raisin Cookies Recipe

Name: Apricot Raisin Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup flour, unbleached all-purpose; 1 cup oat flakes old-fashioned large; 1/2 cup wheat flakes; 2 teaspoons baking soda; 2 teaspoons salt; 1/2 cup butter or margarine; 3/4 cups brown sugar; 2 large eggs; 2 teaspoons vanilla extract; 1 cup apricots, dried chopped; 1/2 cup raisins, seedless

Servings: persons

1 cup flour, unbleached all-purpose
1 cup oat flakes old-fashioned large
1/2 cup wheat flakes
2 teaspoons baking soda
2 teaspoons salt
1/2 cup butter or margarine
3/4 cups brown sugar
2 large eggs
2 teaspoons vanilla extract
1 cup apricots, dried chopped
1/2 cup raisins, seedless

1
Preheat oven to 375F (190C).
2
Combine white flour, oat flakes, wheat flakes, baking soda and salt; set aside.
3
Cream butter or margarine and brown sugar together until light.
4
Add eggs and vanilla.
5
Beat well.
6
Stir in dry ingredients.
7
Add chopped, dried apricots and raisins and stir until fruit is well distributed.
8
Drop from a teaspoon onto a greased baking sheet.
9
Bake for 8 to 10 minutes.

548

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup flour, unbleached all-purpose, 1 cup oat flakes old-fashioned large, 1/2 cup wheat flakes, 2 teaspoons baking soda, and more.

Yes, Apricot Raisin Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Apricot Raisin Cookies

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