Apricot Oatmeal Cookies Recipe

Ingredients for Apricot Oatmeal Cookies

• 1 cup (2 sticks) unsalted butter, softened
• Light Brown Sugar
• Granulated Sugar
• 2 large eggs
• All Purpose Flour
• 1 teaspoon baking soda
• Ground Cinnamon
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 2 cups rolled oats
• Dried Apricot
• Dried Cranberries
• Sweetened Flaked Coconut
• Slivered Almonds

How to Make Apricot Oatmeal Cookies

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter and ¾ cup packed light brown sugar and ¾ cup granulated sugar for 2 minutes, until light and fluffy. Scrape down the sides of the bowl as needed.
3. Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
4. In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, and ½ teaspoon salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
6. Stir in 2 cups rolled oats, 1 cup chopped dried apricots, and ½ cup chopped walnuts (optional).
7. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving 2 inches between each cookie.
8. Bake for 14-15 minutes, or until the edges are golden brown and the centers are set. Rotate baking sheets halfway through for even baking.
9. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.