APRICOT OATMEAL COOKIES
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
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 APRICOT ALMOND AND COCONUT COOKIES
Chewy oatmeal cookie recipe with diced dried apricot, toasted almonds and coconut. Fruity tropical cookie that is a nice change from raisin or chocolate chips.
Provided by Steve Cylka
Categories Cookie
Time 21m
Number Of Ingredients 13
Steps:
- Preheat oven to 375F.
- In a large bowl, stir together the oats, flour, baking powder, and salt.
- Use an electric mixer to cream together the butter and both sugars until fluffy. Beat in the eggs, vanilla and water.
- Gradually mix in the dry ingredients, blending well.
- Mix in the apricots, almonds and coconut.
- Drop rounded tablespoons of cookie dough, about 1 1/2 inces apart, on a baking sheet lined with parchment paper or silicone baking liner.
- Bake 11-13 minutes, or until the edges are starting to brown. Cool on a wire rack.
Nutrition Facts : Calories 152 kcal, Carbohydrate 18 g, Protein 2 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 19 mg, Sodium 83 mg, Fiber 2 g, Sugar 10 g, ServingSize 1 serving
OATMEAL-APRICOT COOKIES
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
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.
WHITE CHOCOLATE APRICOT OATMEAL COOKIES
My mom loved white chocolate and apricots, so when she passed, I decided to develop a recipe for the holidays that reminded me of her. It is one of those recipes that is very comforting.
Provided by Marcela Valladolid
Categories dessert
Time 1h40m
Yield about 2 dozen cookies
Number Of Ingredients 13
Steps:
- In the bowl of an electric mixer fitted with a paddle attachment, beat the butter, brown sugar and granulated sugar on medium-high speed until light and fluffy, about 2 minutes. With the mixer on low, add the eggs 1 at a time. Add the vanilla and beat for 1 more minute.
- In a separate bowl, sift together the flour, baking powder, cinnamon and salt. With the mixer on low, slowly add the dry ingredients to the wet ingredients. Add the oats, apricots and white chocolate chips and fold to combine using a rubber spatula, making sure everything is evenly incorporated. Cover the bowl with plastic wrap and refrigerate for 1 hour before baking.
- Preheat the oven to 325 degrees F. Spray 2 baking sheets with cooking spray.
- Using a medium ice cream scoop, drop 2-inch mounds of dough onto the prepared baking sheets. Bake until golden in color, 14 to 16 minutes. Transfer the cookies to a wire rack and let cool completely.
COCONUT OATMEAL COOKIES I
I know this recipe sounds different but it was a favorite growing up. They were always one of this first kinds gone when we went to visit grandma.
Provided by Darlene
Categories Desserts Cookies Oatmeal Cookie Recipes
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium mixing bowl cream shortening, butter, and sugars. Add eggs and vanilla until blended. Set aside.
- In a separate bowl, combine dry ingredients, withholding the coconut until all other dry ingredients are blended. Add coconut.
- Combine wet and dry ingredients until moist. Drop on greased cookie sheet about 1-2 inches apart. Bake for 10 minutes or until golden. Remove from oven immedietly- if overcooked cookies get HARD.
Nutrition Facts : Calories 222.9 calories, Carbohydrate 31.6 g, Cholesterol 25.7 mg, Fat 9.9 g, Fiber 1.3 g, Protein 2.6 g, SaturatedFat 4.5 g, Sodium 117.8 mg, Sugar 18.5 g
APRICOT OATMEAL COOKIES
These classic cookies contain a fun twist with their tangy dried apricots! Full of cozy cinnamon and oats, they taste every bit as decadent as your family's favorite recipe-not healthy at all! Store any leftovers between sheets of wax paper in an airtight container for up to a week. They'll stay incredibly soft and chewy that way, if they last that long!
Yield 15 cookies
Number Of Ingredients 10
Steps:
- In a medium bowl, whisk together the oats, flour, baking powder, cinnamon, and salt. In a separate bowl, whisk together the coconut oil, egg, and vanilla. Stir in the honey until thoroughly incorporated. Add in the flour mixture, stirring just until incorporated. Fold in the apricots. Chill the dough for at least 30 minutes. (If chilling longer, cover with plastic wrap, ensuring it touches the entire surface of the cookie dough.)
- Preheat the oven to 325°F, and line a baking sheet with parchment paper or a Silpat.
- Drop the cookie dough into 15 rounded scoops on the baking sheet. (If chilled longer than 1.5 hours, flatten each slightly.) Bake at 325°F for 13-15 minutes. Cool on the baking sheet for at least 15 minutes before turning out onto a wire rack.
Nutrition Facts : Serving Size 1 cookie
APRICOT, COCONUT AND CHOCOLATE CHUNK COOKIES
Good old-fashioned chocolate chunk cookies are always a hit. Kids love these, and they make a great treat to pop in school lunchboxes or to munch on a road trip.
Provided by Nadia Lim
Categories Snacks and Sides
Number Of Ingredients 12
Steps:
- Preheat the oven to 180°C. Line two trays with baking paper.
- Beat butter, brown sugar and caster sugar in a large bowl until pale and fluffy (if you have a handheld electric beater or cake mixer, this will make it easier).
- Add the egg and vanilla and continue to beat until well combined.
- Sift in the flour, baking powder and salt and mix lightly, then add the oats and coconut. Fold through apricots and chocolate until evenly combined.
- Roll balls of mixture (just smaller than a golf ball) and place 3cm apart on baking trays. Press down slightly.
- Bake for 18-20 minutes until the edges are golden but the inside is still slightly soft. Swap trays over halfway through baking to ensure even cooking. Remove cookies from oven and allow to cool for about 5 minutes before transferring to a wire rack to cool completely.
APRICOT OATMEAL COOKIES (VEGAN)
I hear these are soft and chewy and delicious, and I can't wait to try them! Recipe by Brenda Walsh on the show Cooking with the Micheff Sisters on their Holiday Cooking Swap episode. Keep fresh by storing in an air-tight plastic container. For variety, try adding raisins, dried cranberries, or dried prunes. You can also substitute pecans for the walnuts, or use other nuts as you like. She didn't specify the amount of cookies it makes so I did an estimation based on some of my own cookie recipes, so let me know if it's off. Enjoy!
Provided by Enjolinfam
Categories Dessert
Time 23m
Yield 20 cookies, 20 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. In large mixing bowl, combine brown sugar, margarine, vanilla and water. Mix.
- well, then add the rest of the ingredients.
- Drop dough by rounded tablespoons onto an ungreased cookie sheet, placing them about 2 inches apart.
- Bake for 8 - 10 minutes or until golden brown. Cool slightly, then remove from the cookie sheet.
Nutrition Facts : Calories 181.4, Fat 4.5, SaturatedFat 0.5, Sodium 99.8, Carbohydrate 33.2, Fiber 2, Sugar 19.7, Protein 3.4
APRICOT COCONUT BREAKFAST COOKIES
These apricot coconut breakfast cookies are delicious, simple-to-make and require just 7 ingredients! These cookies are bursting with apricot and sweet coconut flavour kids love!
Provided by mylovelylittlelunchbox
Categories Cookies
Time 25m
Yield 20 cookies
Number Of Ingredients 7
Steps:
- Preheat oven to 170 degrees celsius (350 F). Line an oven tray with baking paper. Set aside.
- Place the oats, coconut, melted butter, maple syrup, vanilla and egg into the large bowl of a food processor.
- Blitz to combine.
- Add chopped apricots and blitz to combine.
- Take heaped tablespoon amounts of the cookie mixture and use wet hands to squeeze and roll into shape.
- Place the cookies onto prepared tray.
- Bake for 10 minutes, gently flip the cookies and cook for a further 5-10 minutes or until the cookies are cooked and golden.
- Place on a wire rack to cool completely. Enjoy x
Nutrition Facts : ServingSize 1 cookie, Calories 144, Sugar 5 g, Sodium 4.8 mg, Fat 10.1 g, SaturatedFat 8 g, TransFat 0 g, Carbohydrate 11.1 g, Fiber 1.2 g, Protein 1.5 g, Cholesterol 13.9 mg
APRICOT COCONUT COOKIES
These fancy, chewy cookies are made without eggs. Our son's allergy got me searching for treats he can enjoy...and we love them, too. -Sara Kennedy, Manassas, Virginia
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 3 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the flour, sugar and baking powder. Cut in butter and cream cheese until mixture resembles coarse crumbs. Add coconut and preserves; mix well. , Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheet. Bake at 350° for 10-12 minutes or until golden brown. Remove to wire racks to cool completely. , In a small bowl, combine all the glaze ingredients. Spoon over cookies.
Nutrition Facts :
30 FRESH APRICOT RECIPE COLLECTION
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep an apricot dish in 30 minutes or less!
Nutrition Facts :
OATMEAL APRICOT SQUARES
Easy to prepare and designed to make a small amount, these squares are a marvelous blend of flavors. It's a dessert that can be stirred up in no time to satisfy a sweet tooth...warm from the oven or as a treat later. -Veronica Roza, Bayport, New York
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 16 bars.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the flour, oats, brown sugar, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. , Press half of the mixture into a greased 8-in. square baking dish. Spread with preserves. Sprinkle with remaining oat mixture; gently press down. , Bake at 350° for 38-42 minutes or until golden brown. Cool on a wire rack. Cut into squares.
Nutrition Facts : Calories 160 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 123mg sodium, Carbohydrate 26g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.
APRICOT OATMEAL COOKIES
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
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
COCONUT APRICOT OATMEAL COOKIES
Steps:
- Preheat oven to 350 degrees. In a large bowl, whisk together the flour, baking soda, salt, allspice, and cinnamon.
- In another large bowl, combine the butter and granulated sugar and, with a hand-held electric mixer, mix on low speed until just incorporated. Raise the speed to high and mix until light and fluffy.
- Add the brown sugar and mix until incorporated. Add the eggs to the butter mixture, one at time, waiting for the first one to be fully mixed in before adding the last. Put in the vanilla. Reduce the mixer's speed to low. Add the flour mixture, little by little, until a smooth dough is formed (make sure to scrape down the sides of the bowl).
- Turn off the mixer, stir in the oats, coconut flakes, and apricots with a rubber spatula. Line 2 baking sheets with parchment paper. Use a spoon to drop heaping tablespoons of the dough onto the sheets, space them with enough room to expand.
- Bake the cookies in batches for about 12-15 minutes; make sure to turn the pan once so they bake evenly. Bake until golden brown but still spongy. Cool on pans for a couple of minutes before moving them to a rack to cool completely. Store in an airtight container.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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- Preheat oven to 375 degrees F. Line a cookie sheet with parchment paper; set aside. In a large bowl, combine butter, eggs, and the water. Stir in dry cookie mix until mixture is combined. Gently stir in the 1/2 cup apricots and the coconut.
- Drop dough by rounded teaspoons 2 inches apart onto prepared cookie sheet. Bake in preheated oven for 10 to 12 minutes or until edges are golden brown. Cool on cookie sheet for 1 minute. Transfer to a wire rack; cool.
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- Put the coconut, apricots, coconut oil and salt into a food processor with the ‘S’ blade attachment. Whizz for 1 minute or so, until really well combined but not paste-like.
- Next, make the gelatin egg. Put the gelatin and room temperature water into a small bowl and mix until throughly combined. Now add the boiled water and whisk quickly until the gelatine has melted and the mixture looks frothy. With the motor running, pour the gelatin egg through the feeder tube and whizz again just for a second or two to fully incorporate the ‘egg’. Take spoonfuls of the mixture, roll into balls and flatten slightly on the baking sheet. As you are doing this you will notice the mixture getting firmer and more gelatinous, and you may even need to gently squeeze the mixture in the palm of your hand. This is absolutely fine.
- Cook for about 12 minutes until golden. They will be a little on the soft side so leave them on the baking tray for a few minutes to prevent them falling apart. When they are a little firmer, transfer them to a wire rack to cool completely. These are best eaten the day they are made, however will keep up to three days stored in the fridge. Alternatively they freeze really well.
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- Sift over self-raising flour. Add oats, desiccated coconut, salt, and apricots. Stir until well combined.
- Roll 1 tablespoon of mixture into a ball and place onto the prepared tray. Flatten slightly. Repeat with remaining dough, leaving a 3 cm (1 inch) gap between the cookies to allow for spreading.
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- Preheat your oven to 350F/180C degrees and line two baking sheets with parchment paper or a silicone baking mat. Set aside.
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- Add the dry ingredients to the wet ingredients and stir until combined. If the mixture is a little dry, splash in some non-dairy milk a little at a time until the dough holds together.
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- Add the dried fruit, oil, and sweetener, and blend, stopping frequently to scrape down the sides of the bowl, or if you have a Vitamix, use the stick to help things move around. Blend until starting to clump together and are finely chopped.
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- In a mixer, beat together the butter and brown sugar until well combined, about 1 minute. Beat in the eggs and vanilla. Stir in the flour mixture until just combined. Stir the dried apricots into the batter. Chill the dough for at least 1 hour or up to overnight (the dough can also be pre-scooped and frozen for future use).
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