Oatmeal Apricot Golden Raisin Cookie Recipes

APRICOT OATMEAL COOKIES

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.

OATMEAL APRICOT GOLDEN RAISIN COOKIE

Steps:

• Preheat oven to 375° Line cookie sheets with parchment or a Silpat. Whisk flour, baking soda, baking powder, and salt together. Set aside.
• Using an electric mixer, cream butter and both white and brown sugar in a large bowl for three minutes. On low, whisk the eggs and vanilla. Slowly incorporate flour mixture until just combined. Please avoid over-mixing. Stir in oats, dried apricot, golden raisins, and pecans. Mix well.
• Chilling the dough leads to a personal cookie preference. I tried three different ways with this recipe and found -Bake immediately without chilling: a thicker cookie, crisp edges, and a soft middle.Chilled for 30 minutes: a flatter cookie, not as crisp edges, and a soft middle. A more even baked cookie.Chilled for 24 hours: a thicker cookie, crisp edges, a soft middle, and deeper flavor of the three.The truth is, once co-mingled, they're all delicious.To chill or not - your cookie ♥️ your choice.
• Are you in the mood for a big or small cookie? Select the size and scoop your dough. Roll the dough into a ball and place them on the baking pan sheet about 2 inches apart. Just as you would with a chocolate chip, stud or push dried apricots and golden raisins into the tops of the dough (which I forgot to do this time!).
• Baking times vary because of ovens and based on how chilled your dough is, but for big cookies, bake for 12 to 14 minutes and for small for 8-10 minutes. Cookies are finished when the edges are golden and the tops appear slightly underdone. Remove cookies and let them cool on the pan for about 5 minutes, then transfer to a wire rack. I double dog dare you not to grab a bite... or four.

CHEWY OATMEAL RAISIN COOKIES

Steps:

• Preheat oven to 350 degrees. In a medium bowl, whisk together oats, flour, raisins, baking soda, and salt; set aside. Using an electric mixer, beat butter and sugars until light and fluffy, scraping down bowl as necessary. Add egg and vanilla; beat until combined. Gradually add oat mixture; beat just until combined.
• Drop dough by rounded tablespoonfuls, 2 inches apart, onto two baking sheets. Bake until cookies are golden brown but still soft, 12 to 16 minutes, rotating sheets halfway through. Cool 5 minutes on sheets; transfer cookies to a wire rack to cool completely.

OATMEAL RAISIN COOKIES I

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In large bowl, cream together butter, white sugar, and brown sugar until smooth. Beat in the eggs and vanilla until fluffy. Stir together flour, baking soda, cinnamon, and salt. Gradually beat into butter mixture. Stir in oats and raisins. Drop by teaspoonfuls onto ungreased cookie sheets.
• Bake 8 to 10 minutes in the preheated oven, or until golden brown. Cool slightly, remove from sheet to wire rack. Cool completely.

APRICOT OATMEAL COOKIES

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.