Oatmeal Cookies with Dried Apricots – a delicious recipe with flour, baking powder, kosher salt, old-fashioned oats, unsalted butter, brown sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a bowl, whisk together the flour, baking powder, and salt.
2
Stir in the oats.
3
Set aside.
4
In a mixer, beat together the butter and brown sugar until well combined, about 1 minute.
5
Beat in the eggs and vanilla.
6
Stir in the flour mixture until just combined.
7
Stir the dried apricots into the batter.
8
Chill the dough for at least 1 hour or up to overnight (the dough can also be pre-scooped and frozen for future use).
9
Preheat the oven to 375F.
10
Line a couple sheet pans with parchment paper.
11
Scoop the heaping tablespoon sized portions of the dough onto the lined sheet pans, spacing them about 1 1/2-inches apart.
12
Bake for 12-14 minutes or until the cookies are lightly browned.
13
Let them cool for a few minutes and then transfer to a wire rack to finish cooling.
1223
kcal
Calories
56
g
Fat
161
g
Carbs
23
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: 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon kosher salt, or sea salt, 3 cups old-fashioned oats, and more.
Yes, Oatmeal Cookies with Dried Apricots 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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