Dried apricots spice up oatmeal cookies with a new-fashioned twist.
Apricot Oatmeal Cookies
- Prep Time 1 hr 20 min
- Total 1 hr 20 min
- Servings 72
- Ingredients 14
Ingredients
- 2/3 cup granulated sugar
- 2/3 cup packed brown sugar
- 1/2 cup butter or margarine, softened
- 1/2 cup shortening
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon or cardamom
- 1 teaspoon vanilla
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 eggs
- 3 cups quick-cooking oats
- 1 cup Gold Medal™ all-purpose flour
- 3/4 cup chopped dried apricots
- 1/2 cup finely chopped pecans
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Make With
Gold Medal Flour
Instructions
-
Step1Heat oven to 375°F. In large bowl, beat all ingredients except oats, flour, apricots and pecans with electric mixer on medium speed until creamy, or mix with spoon. Stir in all remaining ingredients.
-
Step2Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet.
-
Step3Bake cookies 8 to 10 minutes or until edges are brown and centers are soft. Cool 1 to 2 minutes; remove from cookie sheet to wire rack.
Nutrition
70
Calories
4g
Total Fat
1g
Protein
8g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Cookie
- Calories
- 70
- Calories from Fat
- 35
- Total Fat
- 4g
- 0%
- Saturated Fat
- 1g
- 0%
- Cholesterol
- 10mg
- 0%
- Sodium
- 50mg
- 0%
- Total Carbohydrate
- 8g
- 0%
- Dietary Fiber
- 1g
- 0%
- Protein
- 1g
% Daily Value*:
- Vitamin A
- 2%
- 2%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 2%
- 2%
Exchanges:
1/2 Starch; 1/2 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;Tips from the Betty Crocker Kitchens
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