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.
BONNIE STERN'S EXTRA-LARGE APRICOT OATMEAL COOKIES
Bonnie Stern is a well-known Canadian chef, cooking instructor, television personality and cookbook author. Her recipes are always great!
Provided by Lennie
Categories Dessert
Time 32m
Yield 12 large cookies
Number Of Ingredients 11
Steps:
- Cream butter until light, then beat in brown and white sugars.
- Add egg, water and vanilla and mix in.
- In a large bowl combine flour with baking soda and salt; stir in rolled oats; stir into batter.
- Add apricots.
- Using 3 tbsp batter for each cookie, place them on a cookie sheet lined with parchment paper.
- Flatten cookies and bake in preheated 350F oven for 14 to 17 minutes.
- Cool on racks.
- Cookies should be crispy around the edges and chewy in the middle.
APRICOT OATMEAL BARS, JUST LIKE YOU REMEMBER!
I am not much for sweets, but when I do develop a sweet tooth, this is what I make. Please note: this is an adopted recipe and I hope to make it soonest. If you make it before I do, I would appreciate feedback, Thanks ! ZWT REGION: United States of America.
Provided by kiwidutch
Categories Bar Cookie
Time 1h10m
Yield 24 bars
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Spray bottom of a 9-by-13-inch rectangular pan with non-stick cooking spray. Set aside.
- Place the apricots in saucepan and cover with water. Bring to boil, then reduce heat and simmer 10 minutes. Remove from heat and drain. Set aside.
- In work bowl of electric mixer, combine flour, oats, sugar, baking soda and salt.
- Add butter and beat on low speed until a crumbly mixture is formed, about 1 minute. Place half the mixture into the pan and press firmly into an even layer.
- Spread apricots evenly over surface, then sprinkle remaining crumbs over the top. The pan will be almost full.
- Bake in center of oven until light golden brown, about 50 minutes. Remove to a rack and cool completely (do not cut while warm or bars will be too crumbly). Gently cut into 24 pieces with a small, sharp knife.
- Store in airtight container or cookie tin between layers of parchment or waxed paper.
Nutrition Facts : Calories 358.6, Fat 16.4, SaturatedFat 9.9, Cholesterol 40.7, Sodium 269.7, Carbohydrate 50.1, Fiber 2.7, Sugar 25.1, Protein 4.7
AUNT REBA'S OATMEAL COOKIES - BONNIE STERN
Bonnie writes: "These are the best oatmeal cookies ever". I have to agree. Crispy edges, chewy center, great flavour. Everything a good cookie should be. From her book "Friday Night Dinners. These are also great with chocolate chips in place of the nuts. Yummmm.
Provided by Diana 2
Categories Dessert
Time 28m
Yield 60 cookies
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter with both sugars. Beat in egg, vanilla and almond extracts.
- In a separate bowl, combine flour, baking soda and salt.
- Add flour mixture to the butter mixture, and stir Stir in oats and walnuts, if using.
- Roll dough into small balls, about 1 tbsp each. Place balls on parchment lined baking sheets and press very flat with a fork or flat bottom of a glass dipped in flour.
- Bake in a preheated 350*F oven for 8 - 12 minutes.
- Cook on wire racks.
Nutrition Facts : Calories 60.5, Fat 3.4, SaturatedFat 2, Cholesterol 11.2, Sodium 64.7, Carbohydrate 6.9, Fiber 0.4, Sugar 2.7, Protein 0.8
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 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
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
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