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Apricot Oatmeal Cookies

Apricot Oatmeal Cookies
  • Prep 1 hr 20 min
  • Total 1 hr 20 min
  • Servings 72
Dried apricots spice up oatmeal cookies with a new-fashioned twist.
Updated October 13, 2008
Make With
Make With
Gold Medal Flour

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

Steps

  • 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.

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

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;
*Percent Daily Values are based on a 2,000 calorie diet.
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