Oatmeal-Apricot-Hazelnut Cookies Recipe

Name: Oatmeal-Apricot-Hazelnut Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. sugar; 1 c. firmly packed light brown sugar; 2 large eggs; 1 c. butter-flavor shortening; 1 tsp. vanilla extract; 1 1/2 c. plus 1 Tbsp. flour, divided; 1 tsp. baking soda; 1 tsp. salt; 2 1/2 c. oatmeal, uncooked; 1 c. finely chopped hazelnuts (also called filberts); 1 c. finely diced dried apricots; 1 c. coarsely chopped vanilla milk chips

Servings: persons

1 c. sugar
1 c. firmly packed light brown sugar
2 large eggs
1 c. butter-flavor shortening
1 tsp. vanilla extract
1 1/2 c. plus 1 Tbsp. flour, divided
1 tsp. baking soda
1 tsp. salt
2 1/2 c. oatmeal, uncooked
1 c. finely chopped hazelnuts (also called filberts)
1 c. finely diced dried apricots
1 c. coarsely chopped vanilla milk chips

1
Preheat oven to 350u00b0.
2
Combine sugars, shortening, eggs and vanilla in a large bowl.
3
Beat with mixer at medium speed until well blended.
4
Combine 1 1/2 cups flour with baking soda and salt. Stir into creamed mixture with a spoon.
5
Stir in oats and hazelnuts.
6
Toss apricots with remaining 1 tablespoon flour.
7
Stir into dough.
8
Stir in vanilla milk chips.

1466

kcal

Calories

Fat

196

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 12 ingredients. The key ingredients include: 1 c. sugar, 1 c. firmly packed light brown sugar, 2 large eggs, 1 c. butter-flavor shortening, and more.

Yes, Oatmeal-Apricot-Hazelnut 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.

Oatmeal-Apricot-Hazelnut Cookies

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