oatmeal apricot cookies

Lightly golden and chewy, these oatmeal apricot cookies are a definite contender for the title of best-ever oatmeal cookie! Brown sugar and vanilla perfume a fluffy dough which holds together chopped dried apricots and rolled oats. These cookies taste amazing straight out of the oven, and the flavor intensifies over the next few days.

Oatmeal Apricot Cookies

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Oatmeal Apricot Cookies

Oatmeal Apricot Cookies

  • Author: Laura | Tutti Dolci
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Total Time: 22 minutes
  • Yield: 20 to 22 cookies


Soft and chewy oatmeal apricot cookies!


  • 3/4 cup flour
  • 1 cup old-fashioned rolled oats
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup butter, softened
  • 3/4 cup packed brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 3/4 cup chopped dried apricots


  1. Preheat oven to 350°F and line two baking sheets with silicone mats or parchment paper.
  2. Combine flour, oats, baking soda, and salt in a medium bowl, blending with a whisk. Beat butter and sugar in a large mixer bowl until light and fluffy, about 5 minutes. Add egg and vanilla, beating to combine. Add the flour mixture, and mix just until incorporated. Stir in apricots.
  3. Lightly flour hands and roll dough into 1 1/2-inch balls; place 2 inches apart on prepared baking sheets. Bake for 11 to 12 minutes or until lightly browned. Cool cookies on baking sheet for 10 minutes, then transfer to a wire rack and cool completely. Store in an airtight container up to 3 days.

Keywords: Oatmeal, Apricot, Oatmeal Cookies, Cookies

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  1. Laura, I am going to make these tomorrow because I love apricots. I may add some dried cranberries also. What do you think?

  2. My apricot tree is FULL of fruit, I’m wondering if fresh, right-off-the-tree apricots will work in this recipe??

    1. Hi Lauren, I’ve never tried making these with fresh apricots. It’s worth a shot, though! I’d dice up your apricots and toss them with a tablespoon of flour before folding them in. I’d also add an extra 1/4 cup of flour to the dry ingredients to account for the extra moisture from the fresh fruit. You could also try my brandied apricot crumb bars (http://tutti-dolci.com/2012/05/brandied-apricot-crumb-bars/) or summer fruit toppings (http://tutti-dolci.com/2012/06/summer-fruit-toppings/) to use up some of your apricots.