Soft Oatmeal Apricot Cookies Recipe

Name: Soft Oatmeal Apricot Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c shortening; 1 1/2 c packed brown sugar; 1/3 c molasses; 3 eggs; 3 c quick cooking oats; 2 c all purpose flour; 1 tbsp cinnamon; 1 tsp ground nutmeg; 1 tsp ground cloves; 1 tsp baking soda; 1/2 tsp salt; 1 pkg. (6 oz) dried apricots (chopped)

Servings: persons

1 c shortening
1 1/2 c packed brown sugar
1/3 c molasses
3 eggs
3 c quick cooking oats
2 c all purpose flour
1 tbsp cinnamon
1 tsp ground nutmeg
1 tsp ground cloves
1 tsp baking soda
1/2 tsp salt
1 pkg. (6 oz) dried apricots (chopped)

1
Cream shortening and brown sugar.
2
Beat in molasses.
3
Add eggs, one at a time, beating well after each.
4
Combine remaining ingredients; stir into batter.
5
Cover and refrigerate for at least 2 hours.
6
Shape into 1 in.
7
balls and place 2 inches apart on greased baking sheets.
8
Bake at 350 degrees for 10 minutes....
9
or until browned.

1596

kcal

Calories

Fat

302

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 shortening, 1 1/2 c packed brown sugar, 1/3 c molasses, 3 eggs, and more.

Yes, Soft 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.

Soft Oatmeal Apricot Cookies

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