Oatmeal Apricot Cookies – a delicious recipe with Flour, Oats, Baking Soda, u00bc, u00bc, Brown Sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0F and line 2 baking sheets with silicone mats or parchment paper.
2
Combine flour, oats, baking soda, and salt in a medium bowl, blending with a whisk. Beat butter and sugar in a large mixer bowl until light and fluffy, about 5 minutes. Add egg and vanilla, beating to combine. Add the flour mixture, and mix just until incorporated. Stir in apricots.
3
Lightly flour hands and roll dough into 1-inch balls; place 2 inches apart on prepared baking sheets. Bake for 11 minutes or until lightly browned. Cool cookies on baking sheet for 1 minute, then transfer cookies to a wire rack and cool completely.
4
Store in an airtight container up to 3 days.
467
kcal
Calories
16
g
Fat
73
g
Carbs
9
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 9 ingredients. The key ingredients include: 3/4 cups Flour, 1 cup Old Fashioned Rolled Oats, 1/2 teaspoons Baking Soda, 1/4 teaspoons Salt, and more.
Yes, Oatmeal Apricot 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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