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    Home » My Latest Recipes

    How to Make Crunchy Oatmeal Apricot Cookies

    May 6, 2022 · 2 Comments

    Jump to Recipe Print Recipe

    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 so don't leave this step out!

    oatmeal apricot cookie from dessertswithstephanie.com

    This post may contain affiliate links. Please refer to the terms page for more information.

    These cookies are one of those classic cookies your gang will gobble up and you’ll want to make these time and time again. The base recipe is easily adaptable and you should feel free to be creative and add ingredients other than chocolate or dried apricots.

    Jump to:
    • Ingredient tips
    • Oatmeal cookie dough
    • Scoop and bake oatmeal cookies
    • FAQs
    • Crunchy Oatmeal Apricot Cookies Recipe

    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 for crunchy oatmeal cookies
    apricots for oatmeal cookies

    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 oatmeal 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!
    crunchy oatmeal apricot cookies in a cookie jar

    FAQs

    How do I store the Oatmeal Apricot 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!

    Oatmeal Cookie 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.
    5 from 49 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 10 minutes mins
    Resting time 30 minutes mins
    Total Time 55 minutes mins
    Course Dessert
    Cuisine American
    Servings 18

    Equipment

    • 2 Cookie Sheet Pans Lined with a Silpat or parchment paper
    • 1 Hand Mixer or
    • 1 Stand Mixer

    Ingredients
      

    • ½ Cup Dried Apricots Chopped into small pieces
    • ½ Cup Chocolate Chips Bittersweet
    • 187 Grams All-Purpose Flour (1 ½ Cups)
    • 1 teaspoon Baking Soda
    • ½ teaspoon Ground Cinnamon
    • ½ teaspoon Salt
    • 190 Grams Vegetable Shortening (1 Cup)
    • 200 Grams Granulated Sugar (1 Cup)
    • 105 Grams Light Brown Sugar (½ Cup)
    • 200 Grams Oatmeal (old fashioned) (2 ½ cups)
    • 1 Large Egg Room Temperature
    • 1 tablespoon Water (for combining with the egg)
    • 100 Grams Granulated Sugar (for coating cookies before baking) (½ Cup)

    Instructions
     

    • In a medium bowl, whisk together flour, baking soda, salt and cinnamon. Set aside.
    • Combine the egg with 1 tablespoon water and whisk lightly.
    • Using a stand mixer with the paddle attachment, begin creaming the vegetable shorting, granulated sugar and brown sugar until light and fluffy (2 - 3 minutes on medium speed). Scrape the bowl as needed.
    • Add the whisked egg and water to the mixing bowl. Mix on medium speed until combined, scraping the bowl as needed.
    • Add the flour mixture and mix on low speed until combined.
    • Add the oatmeal and mix on low speed until combined.
    • Stir in the apricots and chocolate chips by hand.
    • Wrap the dough and place in refrigerator for approximately 30 minutes or until chilled.
    • Preheat oven to 350°
    • Prepare 2 baking sheets by lining with parchment paper or a Silpat.
    • Using a small cookie scoop (approximately 1 ½ tablespoons per cookie) form balls of cookie dough and roll in granulated sugar.
    • Place the dough on parchment-lined 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 the baking sheets for 5 to 10 minutes, then transfer them to a wire rack to cool completely.
    Keyword cookies, crispy oatmeal cookies, crunchy oatmeal cookies, oatmeal cookie recipe, oatmeal cookies
    Tried this recipe?Let us know how it was!
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    Reader Interactions

    Comments

    1. Ntensibe Edgar says

      March 08, 2023 at 10:06 am

      5 stars
      Nnniiccceeeee...I am such a lover of cookies. Oatmeal and apricot are new additions to my cookie-list! Thanks for this recipe, chef Stephanie.

      Reply
    2. beth says

      March 07, 2023 at 6:36 am

      5 stars
      Your recipe is packed with big flavors and whole grains, simple to bake, all baked up into a delicious crunchy cookie! Great job!

      Reply

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    Pastry Chef Stephanie

    Welcome to Desserts With Stephanie. I hope you enjoy your visit. All the recipes and techniques I discuss on this site have been fully tested in my bakery for more than 15 years. Let's have some fun in the kitchen and put a smile on someone's face with a little sweetness.

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