These oatmeal apricot cookies are chewy and delicious! Not only are they made with 3 cups of oatmeal and 1 cup of apricots… they also tote coconut, toasted almonds, and white chocolate chip, or dried cranberries. Similar to a monster cookie, but with healthier add-ins, they have a lot of texture and flavor to offer! These can be eaten for breakfast, as a snack, dessert, or a quick treat on the go!
The dried apricots in these pictures are darker in color as they are organic apricots. The non-organic dried apricots have food coloring and would have a brighter orange color. I prefer to buy organic but it does not always fit my budget. I actually bought organic apricots this time, because I could not find non-organic apricots in the store that day. Either kind will do just find and you can certainly swap in organic options.
Ingredients for Oatmeal Apricot Cookies!
The following ingrediants include old-fashioned oats, white all purpose flour, brown sugar, white sugar, butter, eggs, almond extract, cinnamon, salt, and baking soda. The add-ins are dried apricots, coconut, toasted almonds, and white chocolate chips that can be swapped out for dried cranberries.
Make sure to use 3 to 4 of the add-ins for this recipe. You can easily swap the add-ins as you prefer. For example, swap out the almonds for more chocolate chips OR swap in the dried cranberries if you do not want chocolate in the cookies at all.
How to Toast Silvered Almonds
Heat oven to 350 degrees. Grease or cover a baking sheet with parchment paper. Spread out the silvered almonds onto the prepared sheet pan. Bake for 7 to 8 minutes or until golden. Leave the oven on for the cookies, still set to 350 degrees.
You can also toast almonds in the microwave or on the stovetop. I like to toast them in the oven as the oven is already on for the cookies anyhow! You can use the same cookie sheet for the almonds and the cookies without dirting any other dishes! If you are interested in the stove top or microwave method HERE is a link for further instruction.
How to Make Chewy Oatmeal Apricot Cookies!
With the oven warmed to 350 degrees and the almonds cooling on a cookie sheet or plate…combine the softened butter, brown sugar, and white sugar with a mixer, until creamy.
Next, beat in the almond extract and the eggs one at a time, until well combined. Mix on low to medium speed and be careful not to overmix.
In a separate small to medium bowl.. mix the dry ingredients…. combine flour, baking soda, cinnamon, and salt. Gradually add the flour mixture into the large bowl with the sugar mixture.
After you have mixed the flour mixture in… you will not need the electric mixer anymore. By hand, stir in the remaining ingredients: old fashioned oats, chopped apricots, coconut, silvered almonds, and the cranberries or white chocolate chips. TIP: Old fashioned oats are used rather than Instant oats to give the cookie a chewy texture and more structure.
Drop the cookie dough onto a prepared cookie sheet about 2 inches apart. Bake cookies for 13 to 15 minutes or until the tops are a light golden brown. Let the cookies sit for a couple minutes on the cookie sheet then transfer to a wire rack.
Store the Oatmeal Apricot Cookies at room temperature, in an airtight container, for up to 5 days. Store cookies in the fridge for up to 2 weeks OR freeze them for up to 3 months in an airtight container or freezer bag.
This is a great recipe for a chewy oatmeal cookie without raisins. I’m not a huge fan of raisins, so I really enjoy all the other toppings! Feel free to add these delicious cookies to your cookie jar!
More Recipes with Oatmeal and Dried Fruit …..
Easy Cranberry Apple Muffins (with flax seed)
Healthy For YOU Granola (made with honey)
Best Monster Cookie Bars (without butter)
Let me know below how the baking went! I would love to hear what add-ins you tried!
Chewy Oatmeal Apricot Cookies (with chocolate chip)
Ingredients
- 1 cup butter softened
- 1 cup brown sugar packed
- 1/2 cup white sugar
- 2 large eggs
- 1 1/2 cup flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 tsp almond extract
- 1/2 tsp salt
- 3 cups uncooked oatmel old-fashioned
- 1 cup dried apricots chopped
- 3/4 cup coconut flakes sweetened
- 3/4 cup toasted almonds silvered
- 3/4 cup dried cranberries OR white chocolate chips optional
Instructions
- Preheat the oven to 350 degrees. Grease or cover a cookie sheet with parchment paper.
- Spread out the silvered almonds onto the prepared cookie sheet. Bake for 7 to 8 minutes or until golden. Leave the oven set to 350 degrees to bake the cookies.
- While the almonds are cooling on the cookie sheet, combine the softened butter, brown sugar, and white sugar with a mixer until creamy.
- Next, beat in the almond extract and the eggs one at a time until combined. Do not overmix.
- In a seperate small bowl.. mix flour, baking soda, cinnamon, and salt. Gradually add the flour mixture into the sugar and egg mixture.
- By hand, stir in the rest of the ingredients: oats, apricots, coconut, almonds, and the cranberries or white chocolate chips.
- Drop dough onto a prepared cookie sheet, about 2 inches apart. Bake for 13 to 15 minutes or until the tops are a light golden brown. Let the cookies rest for a couple minutes on the cookie sheet, then transfer to a cooling rack. Enjoy!
Leave a Reply