This recipe produces crunchy oatmeal apricot cookies: crunchy exterior, a soft interior and is loaded with oatmeal, dried apricots, bittersweet chocolate - and, of course, a hint of cinnamon. The crispy exterior comes from rolling the cookie in sugar prior to baking.
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These cookies are one of those classics your gang will gobble up and you’ll want to make these time and time again. The base recipe is easily adaptable so feel free to be creative and add ingredients other than chocolate or dried apricots.
Ingredient tips
- Bring your egg to room temperature before starting these cookies. Room temperature eggs will emulsify more evenly.
- This recipe uses vegetable shortening instead of butter for the fat - don't let this deter you from making the cookies! Using vegetable shortening will trap more air bubbles when creaming the fat and sugar together resulting in a cookie that will rise higher and hold its shape well.
- I make this cookie with bittersweet chocolate chips and dried apricots diced into slivers. Most dried fruits or toasted nuts will work well so feel free to put your personal touch on these cookies - or use what you have in the house!
Oatmeal cookie dough
- Sift or whisk together the flour, salt, cinnamon and baking soda. All ingredients need to be well distributed throughout the cookie dough.
- A stand mixer works best when creaming fats and sugars together. A hand mixer may also be used - it will just take a little longer!
- Fold the apricots and chocolate into the cookie dough by hand. This will ensure the ingredients are evenly distributed.
- Chill the dough for at least 30 minutes prior to baking. This will help the cookies maintain their shape and make it easier to roll in sugar prior to baking.
Scoop and bake cookies
- After chilling the dough, use a small cookie scoop (approximately 1 ½ tablespoons per cookie) to form balls of cookie dough and roll in granulated sugar. The cookie should be completely rolled in the sugar to form the super-crunchy cookie top we are going for!
FAQs
How do I store the cookies?
After the cookies are cooled, place in an airtight container and leave at room temperature. To freeze the cookies, simply wrap in plastic and freeze for up to 2 months.
Can I dry my own apricots?
Yes, there are several ways to dry your own apricots. Check out this article by Drying All Foods which explains the processes.
I hope your family and friends enjoy these crunchy oatmeal apricot cookies as much as we do!
📋 Recipe
Crunchy Oatmeal Apricot Cookies Recipe
This recipe produces a cookie with a crunchy exterior, a soft interior and is loaded with oatmeal, dried apricots, bittersweet chocolate - and, of course, a hint of cinnamon.
Equipment
- 2 Cookie Sheet Pans Lined with silicone baking mats or parchment paper
- 1 Stand Mixer or hand mixer
- Bowls, measuring cups and spoons
Ingredients
- ½ Cup Dried Apricots Chopped into small pieces
- ½ Cup Chocolate Chips Bittersweet
- 1 ½ Cups All-Purpose Flour
- 1 teaspoon Baking Soda
- ½ teaspoon Ground Cinnamon
- ½ teaspoon Salt
- 1 Cup Vegetable Shortening
- 1 Cup Granulated Sugar
- ½ Cup Light Brown Sugar
- 2 ½ Cups Oatmeal (old fashioned)
- 1 Large Egg Room Temperature
- 1 Tablespoon Water (for combining with the egg)
- ½ Cup Granulated Sugar (for coating cookies before baking)
Instructions
- In a medium bowl, whisk together flour, baking soda, salt and cinnamon. Set aside for later.1 ½ Cups All-Purpose Flour, 1 teaspoon Baking Soda, ½ teaspoon Salt, ½ teaspoon Ground Cinnamon
- Combine egg with 1 tablespoon water and whisk lightly. Set aside for later.1 Large Egg, 1 Tablespoon Water
- Using a stand mixer with the paddle attachment, begin mixing vegetable shorting, granulated sugar and brown sugar until light and fluffy (2 - 3 minutes on medium speed). Scrape the bowl as needed. Note - a hand mixer may also be used1 Cup Vegetable Shortening, 1 Cup Granulated Sugar, ½ Cup Light Brown Sugar
- Add the whisked egg and water to mixing bowl. Mix on medium speed until combined, scraping the bowl as needed.
- Add flour mixture and mix on low speed until combined. Take care to not overmix which can lead to a tough cookie.
- Add oatmeal and mix on low speed until combined.2 ½ Cups Oatmeal (old fashioned)
- Stir in apricots and chocolate chips by hand.½ Cup Dried Apricots, ½ Cup Chocolate Chips
- Wrap dough and place in refrigerator for approximately 30 minutes or until chilled.
- Preheat oven to 350℉ (180℉)
- Prepare 2 baking sheets by lining with parchment paper or silicone baking mats.
- Using a small cookie scoop (approximately 1 ½ tablespoons per cookie) form balls of cookie dough and roll in granulated sugar.½ Cup Granulated Sugar (for coating cookies before baking)
- Place dough balls on prepared baking sheets leaving approximately 2 inches of space between each cookie.
- Lightly flatten each cookie using a dinner fork.
- Bake cookies for 8 - 10 minutes, or until tops and edges of cookies are browning.
- Let cookies cool on baking sheets for 5 to 10 minutes. Transfer to a wire rack to cool completely.
Nutrition
Calories: 354kcalCarbohydrates: 50gProtein: 5gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 2gCholesterol: 11mgSodium: 133mgPotassium: 94mgFiber: 3gSugar: 26gVitamin A: 148IUVitamin C: 0.04mgCalcium: 25mgIron: 2mg
Tried this recipe?Let us know how it was!
Ntensibe Edgar says
Nnniiccceeeee...I am such a lover of cookies. Oatmeal and apricot are new additions to my cookie-list! Thanks for this recipe, chef Stephanie.
beth says
Your recipe is packed with big flavors and whole grains, simple to bake, all baked up into a delicious crunchy cookie! Great job!