Apricot Oatmeal Cookies

Apricot Oatmeal Cookies

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

Prep Time

1:20

Hr:Mins

Total Time

1:20

Hr:Mins

Makes

 

About 6 dozen cookies

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.
Makes About 6 dozen cookies
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
For a thin and lacy cookie, old-fashioned oats can be used instead of the quick-cooking oats.

Nutrition Information:

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