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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Apricot Oatmeal Cookies Recipe

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This recipe for Apricot Oatmeal Cookies is from THE PRIBYL FAMILY COOK BOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup butter or margarine, softened
1 cup packed light brown sugar
1/2 cup sugar
2 large eggs
1 1/2 cup flour
1 tsp baking soda
1 tsp cinnamon
1 tsp almond extract
Salt
3 cups oats
1 cup chopped dried apricots
3/4 cup dried cranberries
3/4 cup coconut
3/4 cup slivered almonds, toasted
Directions:
Directions:
Preheat oven to 350º. In large bowl, with mixer on medium speed, beat butter and sugars 2 minutes or until creamy. Reduce speed to low; beat in eggs, flour, baking soda, cinnamon, almond extract and 1/2 tsp salt just until blended. Stir in oats and remaining ingredients.

Drop dough by rounded tablespoon, 2 inches apart, onto ungreased cookie sheet. Bake cookies 14-15 minutes or until tops are golden. Cool cookies on wire racks.
Personal Notes:
Personal Notes:
The almonds can be skipped if there is a nut allergy. Can also substitute vanilla for the almond extract.

 

 

 

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