Apricot Oatmeal Cookies

Dried apricots spice up oatmeal cookies with a new-fashioned twist.

  • Prep Time 1 hr 20 min
  • Total Time 1 hr 20 min
  • Servings 72

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

  • 1 Heat 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.
  • 2 Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet.
  • 3 Bake 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.

Expert Tips

For a thin and lacy cookie, old-fashioned oats can be used instead of the quick-cooking oats.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie
Calories
70
(
Calories from Fat
35),
% Daily Value
Total Fat
4g
4%
(Saturated Fat
1g,
1%
),
Cholesterol
10mg
10%;
Sodium
50mg
50%;
Total Carbohydrate
8g
8%
(Dietary Fiber
1g
1%
),
Protein
1g
1%
;
% Daily Value*:
Vitamin A
2%;
Vitamin C
0%;
Calcium
0%;
Iron
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;
Carbohydrate Choices:
 
*Percent Daily Values are based on a 2,000 calorie diet.