Apricots and Cream Oatmeal Cookies – a delicious recipe with flour, baking soda, salt, butter, light brown sugar, brown sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350 degrees F with the racks in the upper and lower thirds of the oven.
2
In a small bowl, whisk together flour, baking soda, and salt.
3
In a stand mixer fitted with the paddle attachment, cream butter and sugars until light and fluffy.
4
Slowly add egg and continue mixing.
5
Slowly add flour mixture, oats, apricots, walnuts, and white chocolate chips.
6
Mix until combined.
7
Line 2 sheet trays with parchment.
8
With wet hands make 20 balls from the dough placing evenly among sheet trays.
9
Press down on cookie dough with palm of your hand to make a flat circle.
10
Bake for 10 to 12 minutes or until golden and still a bit tender in the center.
11
Remove from oven and let sit on sheet trays 1 minute.
12
Remove to cooling racks to cool completely.
817
kcal
Calories
44
g
Fat
94
g
Carbs
15
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: ¾ cup all-purpose flour, ½ teaspoon baking soda, 1 pinch salt, ½ cup butter, softened, and more.
Yes, Apricots and Cream Oatmeal 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.
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