Fruity Oatmeal Cookies Recipe

Name: Fruity Oatmeal Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¾ cup Splenda brown sugar blend; ⅔ cup light butter; 1 tablespoon water; 1 teaspoon vanilla; 2 ½ cups quick-cooking oats; 2 tablespoons cornstarch; 1 cup flour; 1 teaspoon baking soda; ¼ teaspoon salt; 1 cup dried apricot, finely chopped

Servings: persons

¾ cup Splenda brown sugar blend
⅔ cup light butter
1 tablespoon water
1 teaspoon vanilla
2 ½ cups quick-cooking oats
2 tablespoons cornstarch
1 cup flour
1 teaspoon baking soda
¼ teaspoon salt
1 cup dried apricot, finely chopped

1
Preheat oven to 350 degrees.
2
In large mixing bowl, combine brown sugar, butter, water, and vanilla; mix well.
3
Add oats, corn starch, flour, baking soda, and salt; mix well.
4
Stir in apricots.
5
Drop by rounded 1/2 tablespoon (or by tablespoon for larger cookies) onto ungreased cookie sheet.
6
Bake for 6-10 minutes, until golden brown.
7
Allow to cool slightly on cookie sheet before removing; store in air-tight container for freshest cookies.

788

kcal

Calories

Fat

108

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 10 ingredients. The key ingredients include: ¾ cup Splenda brown sugar blend, ⅔ cup light butter, 1 tablespoon water, 1 teaspoon vanilla, and more.

Yes, Fruity 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.

Fruity Oatmeal Cookies

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