Family Favorite Chewy Apricot Pecan Oatmeal Cookies Recipes

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OATMEAL-APRICOT COOKIES



Oatmeal-Apricot Cookies image

These cookies are very chewy and not overly sweet. Chopped dried apricots add a surprising fruity taste and go well with the oats and almonds.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 50m

Yield Makes 12

Number Of Ingredients 11

1 1/4 cups rolled oats
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup packed light-brown sugar
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
3/4 cup roughly chopped dried apricots
3/4 cup slivered almonds

Steps:

  • Preheat oven to 350 degrees. In a medium bowl, combine oats, flour, baking powder, and salt; set aside.
  • In the bowl of an electric mixer, cream butter and sugars on medium speed until smooth; beat in egg and vanilla. With mixer on low speed, add oat mixture, and mix until just combined. Stir in apricots and almonds by hand.
  • Divide dough into 12 pieces, and roll into balls. Place balls 3 to 4 inches apart on baking sheets. Using your fingers, flatten balls to about a 3/4-inch thickness.
  • Bake cookies until edges begin to brown, 25 to 30 minutes. Let cool 5 minutes on baking sheet, then transfer to a wire rack to cool completely.

SOFT OATMEAL APRICOT COOKIES



Soft Oatmeal Apricot Cookies image

These cookies are a real attention-getter because of their spicy flavor. They are the perfect snack for a cool fall day.

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 7 dozen.

Number Of Ingredients 12

1 cup shortening
1-1/2 cups packed dark brown sugar
1/3 cup molasses
3 eggs
3 cups quick-cooking oats
2 cups all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 teaspoon baking soda
1/2 teaspoon salt
1 package (6 ounces) dried apricots, chopped

Steps:

  • In a bowl, cream shortening and brown sugar. Beat in molasses. Add the eggs, one at a time, beating well after each. Combine remaining ingredients; stir into batter. Cover and refrigerate for at least 2 hours. , Shape into 1-in. balls and place 2 in. apart on greased baking sheets. Bake at 350° for 10 minutes or until browned.

Nutrition Facts : Calories 138 calories, Fat 5g fat (1g saturated fat), Cholesterol 15mg cholesterol, Sodium 67mg sodium, Carbohydrate 20g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein.

APRICOT OATMEAL COOKIES



Apricot Oatmeal Cookies image

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

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h20m

Yield 72

Number Of Ingredients 14

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:

  • 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.
  • Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet.
  • 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.

Nutrition Facts : Calories 70, Carbohydrate 8 g, Cholesterol 10 mg, Fiber 1 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 50 mg

OATMEAL PECAN COOKIES



Oatmeal Pecan Cookies image

I adapted these from a King Arthur recipe. We enjoyed these healthy wheat free cookies. If you double the recipe and use 2 cookie sheets reverse them halfway through baking (top to bottom, bottom to top). Watch for over baking.

Provided by Engrossed

Categories     Drop Cookies

Time 24m

Yield 18-20 cookies, 18 serving(s)

Number Of Ingredients 12

1 cup quick-cooking oatmeal or 1 cup old-fashioned oatmeal
6 tablespoons pecans, coarsely chopped (I used pecan chips)
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/8 teaspoon salt
1/4-1/2 teaspoon orange zest (optional)
2 tablespoons unsalted butter, softened
3 tablespoons Splenda brown sugar blend or 6 tablespoons light brown sugar
2 tablespoons Splenda granular or 2 tablespoons sugar
1 large egg
1/2 tablespoon apple cider vinegar
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 375°F; lightly grease a baking sheet.
  • If using old fashioned oats pulse them in a food processor a few times.
  • Combine the oats, nuts, cinnamon, baking powder, salt and orange zest (if using) in a food processor, blender or a medium bowl (if using an immersion blender). Pulse until the nuts are finely chopped and evenly distributed. **You should end up with a fine meal. This is taking the place of flour**.
  • Beat the butter and sugars in a large bowl until smooth.
  • Add the egg, scraping the bowl and beating until smooth.
  • Stir in the vinegar and vanilla, then the oat mixture.
  • Drop the dough by 1/2 tablespoonfuls onto prepared baking sheet. (They don't spread much).
  • Bake cookies for 10-14 minutes until the edges are barely browned.
  • Remove them from the oven and let them cool on baking sheet for about 5 minutes.
  • Transfer to rack or paper bag to cool completely.
  • **Mine turned out as small round puffy soft and slightly chewy cookies**.

FAMILY FAVORITE CHEWY APRICOT PECAN OATMEAL COOKIES



Family Favorite Chewy Apricot Pecan Oatmeal Cookies image

It was my turn to make the fellowship treat for church. Between Sunday School and the morning service we have a short coffee break where we enjoy coffee, juice and some sort of coffee cake etc... I wanted something some what healthy that everyone could easily grab. I had a big container of oatmeal and dried apricots in the pantry and used them as my jumping point. These even make a fantastic breakfast cookie!

Provided by Chef Buggsy Mate

Categories     Dessert

Time 1h

Yield 36 cookies, 12 serving(s)

Number Of Ingredients 15

1/2 cup butter, softened
1/2 cup shortening
1 tablespoon water
1 1/2 cups flour
1 teaspoon baking powder (not baking soda)
1/2 teaspoon salt
1/2 teaspoon cinnamon, slightly rounded
2 1/2 cups oatmeal
3/4 cup light brown sugar (not packed)
1/8 cup granulated sugar
2 eggs
1 tablespoon honey
2 teaspoons vanilla
1 1/2 cups chopped dried apricots
1 cup chopped pecans

Steps:

  • Preheat oven to 350 degrees.
  • Line baking sheets with parchment paper.
  • Mix the flour, baking powder, slat, cinnamon, and oatmeal.
  • Beat the butter, shortening, water and sugars together until light and fluffy.
  • Add the eggs and beat well, scraping down the sides of bowl when needed. Beat in the honey and vanilla until fully blended.
  • Add the flour mixture in two additions, beating each until well combined.
  • Stir in the chopped apricots and pecans.
  • Drop by tablespoonfuls about 2 inches apart on cookie sheets.
  • Bake until the centers of the cookies are soft and no longer look wet; about 9-11 minutes.
  • Let cool on the pan for 5 minutes, then transfer to a cooling rack.

APRICOT OATMEAL COOKIES



Apricot Oatmeal Cookies image

Make and share this Apricot Oatmeal Cookies recipe from Food.com.

Provided by dojemi

Categories     Drop Cookies

Time 54m

Yield 54 cookies

Number Of Ingredients 14

1 cup butter (2 sticks) or 1 cup margarine, softened (2 sticks)
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon almond extract
salt
3 cups oats, uncooked
1 cup chopped dried apricot
3/4 cup dried cranberries
3/4 cup sweetened flaked coconut
3/4 cup slivered almonds, toasted

Steps:

  • Preheat oven to 350 degrees F.
  • In large bowl, with mixer on medium speed, beat butter and sugars 2 minutes or until creamy, occasionally scraping bowl.
  • Reduce speed to low; beat in eggs, flour, baking soda, cinnamon, almond extract, and 1/2 teaspoon salt just until blended.
  • Stir in oats and remaining ingredients.
  • Drop dough by rounded measuring tablespoons, 2 inches apart, onto ungreased cookie sheet.
  • Bake cookies 14 to 15 minutes or until tops are golden.
  • Cool cookies on wire racks.
  • Repeat with remaining dough.

Nutrition Facts : Calories 123.6, Fat 5.5, SaturatedFat 2.8, Cholesterol 16.9, Sodium 55.6, Carbohydrate 16.9, Fiber 1.5, Sugar 7.8, Protein 2.5

FAMILY-FAVORITE OATMEAL COOKIES



Family-Favorite Oatmeal Cookies image

My mother got this recipe in about 1910 when she was a housekeeper and cook for the local physician. The doctor's wife was an excellent cook and taught my mother of lot of her cooking techniques. The cookies soon became a favorite in our home and, when I got married and had a family of my own, they were a favorite throughout the years. My five children also enjoy baking these cookies for their own families-it's a real family tradition.

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 5 dozen.

Number Of Ingredients 12

2 cups packed brown sugar
1 cup shortening
3 large eggs
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 cup buttermilk
2 cups old-fashioned oats
1 cup raisins
1 cup chopped walnuts

Steps:

  • In a large bowl, cream sugar and shortening until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, salt, baking powder, soda and cinnamon; add alternately to the creamed mixture with buttermilk. Fold in the oats, raisins and nuts. , Drop dough by heaping tablespoonfuls onto greased baking sheets. Bake at 350° for 12 minutes or until lightly browned. Remove to wire racks.

Nutrition Facts : Calories 232 calories, Fat 10g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 151mg sodium, Carbohydrate 32g carbohydrate (18g sugars, Fiber 1g fiber), Protein 4g protein.

PECAN APRICOT COOKIES



Pecan Apricot Cookies image

This cookie recipe is so wonderful and great for christmas as well. I double the recipe as it is very addictive, or I serve it when I have a large group to feed at my husbands lodge.

Provided by Scandigirl

Categories     Bar Cookie

Time 1h30m

Yield 30 fingers or cookies

Number Of Ingredients 8

1 cup butter, softened
1 cup sugar
2 egg yolks
1 teaspoon vanilla extract
1 3/4 cups flour
1/2 teaspoon ground nutmeg
1 cup pecans, chopped
3/4 cup apricot jam

Steps:

  • Cream butter and sugar until light and fluffy.
  • Beat in egg yolks and vanilla extract.
  • In separate bowl, combine flour and nutmeg.
  • Gradually blend into creamed butter mixture.
  • Stir in pecans.
  • Spread half of dough into greased 8-inch square pan.
  • Top with apricot jam.
  • Spoon remaining dough over top and spread evenly.
  • Bake at 350 degrees F for 50-60 minutes.
  • Cool on rack.
  • Sprinkle with icing sugar, if desired.
  • Cut into narrow fingers.

Nutrition Facts : Calories 154.9, Fat 9.1, SaturatedFat 4.2, Cholesterol 28.9, Sodium 47.4, Carbohydrate 18, Fiber 0.6, Sugar 9.8, Protein 1.4

CHEWY PECAN COOKIES



Chewy Pecan Cookies image

Oatmeal cookies were always my son's favorite when he was small. I wanted to send him some recently, but I couldn't find the recipe. So, I got out the ingredients and made my own. My family thought they were the best I've ever made! The pecans add a real Southern touch. -Janice Jackson, Haleyville, Alabama

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 5-6 dozen.

Number Of Ingredients 14

1 cup butter, softened
1 cup sugar
3/4 cup packed brown sugar
3 eggs
1/4 cup milk
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon pumpkin pie or apple pie spice
2 cups quick-cooking oats
2 cups raisins
1-1/2 cups chopped pecans

Steps:

  • In a large bowl, cream butter and sugars. Beat in the eggs, milk and vanilla. Combine the flour, cinnamon, baking soda, salt and pie spice; add to creamed mixture and mix well. Stir in the oats, raisins and nuts; mix well. , Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-12 minutes or until light golden brown. Remove to wire racks to cool.

Nutrition Facts : Calories 199 calories, Fat 10g fat (4g saturated fat), Cholesterol 32mg cholesterol, Sodium 161mg sodium, Carbohydrate 27g carbohydrate (16g sugars, Fiber 2g fiber), Protein 3g protein.

OATMEAL PECAN COOKIES



Oatmeal Pecan Cookies image

It's hard to stop munching on these delightful cookies," admits Debbi Smith, field editor from Crossett, Arkansas.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 7 dozen.

Number Of Ingredients 10

1 cup shortening
1 cup packed brown sugar
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
3 cups old-fashioned oats
1 cup chopped pecans

Steps:

  • In a bowl, cream shortening and sugars. Add eggs and vanilla. Combine flour, baking soda and salt; gradually add to creamed mixture. Stir in oats and nuts. Chill for 30 minutes. , Shape into 1-1/2-in. balls; place 2 in. apart on greased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Cool on wire racks.

Nutrition Facts : Calories 141 calories, Fat 7g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 92mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein.

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