Soft Oatmeal Apricot Cookies Recipe

3 1
Soft Oatmeal Apricot Cookies Recipe
Soft Oatmeal Apricot Cookies Recipe photo by Taste of Home
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Soft Oatmeal Apricot Cookies Recipe

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3 1
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These cookies are a real attention-getter because of their spicy flavor. They are the perfect snack for a cool fall day.
MAKES:
42 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 10 min./batch
MAKES:
42 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 10 min./batch

Ingredients

  • 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

Directions

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. Yield: 7 dozen.
Originally published as Soft Oatmeal Apricot Cookies in Country October/November 1997, p51

Nutritional Facts

2 each: 138 calories, 5g fat (1g saturated fat), 15mg cholesterol, 67mg sodium, 20g carbohydrate (11g sugars, 1g fiber), 2g protein.

  • 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
  1. 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.
  2. Shape into 1-in. balls and place 2 in. apart on greased baking sheets. Bake at 350° for 10 minutes or until browned. Yield: 7 dozen.
Originally published as Soft Oatmeal Apricot Cookies in Country October/November 1997, p51

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