Add egg and vanilla essence and beat until well combined. Why I’m in love with these Apricot Pistachio Oatmeal Cookies: We start with a crumbly edged, chewy centered oatmeal cookie that melts in your mouth. It was my turn to make the fellowship treat for church. Beat in eggs one at a time, then stir in vanilla. Plus the nuts add crunch. I mean, really, really love them. The cookies smelled so amazingly good while baking and even after. Amaretto Apricot Oatmeal Cookies have almonds in them too. In a separate bowl, sift together the flour, baking powder, cinnamon and salt. Allow to cool on the tray for 10 minutes before transferring to a wire rack to cool completely. Over the next month I’ll, This one bowl moist chocolate cake recipe has been, Join me for TikTok Australia’s #LearnOnTikTok LI, Who else loves baking their Christmas gifts?! Place balls 3 to 4 inches apart on baking sheets. Privacy Policy. Combine the flour, baking soda and salt; gradually add to the creamed mixture and mix well. Cranberry Apricot Oatmeal Coookies. Also, I baked some chocolate chip cookies in case they did not like the apricot-oatmeal ones, but guess what? To freeze the unbaked cookie dough,wrap tightly in clingwrap and the place in an airtight zip-loc or freezer bag. There’s only a few steps between now and a batch of warm oatmeal cookies. Bake until cookies are golden brown around the edges but still soft in the center, 11 to 14 minutes. Jump to: Photos Of These Vegan Apricot Cookies; Chewy Oatmeal Apricot Almond Cookies (Vegan!) Beat in egg and vanilla. They are soft and chewy, sweet with vanilla, dried cranberries and apricots. Add oats, desiccated coconut, salt, and apricots. ; Combine flour, oats, baking soda, and salt in a medium bowl, blending with a whisk. There are lots of ways to enjoy these yummy cookies: after-dinner dessert, brown bag lunch or quick … Stir until well combined. A really good oatmeal cookie makes me into a cookie monster. ), 1 cup (6 oz / 180 g) dried apricots, roughly chopped. Just like the perfect oatmeal cookies should be! The cookies bake thick and beautiful, and are full of flavor. A tart pop from the dried apricots and the chewiness from the oatmeal cookie … Transfer cookies to a wire rack; let cool. In a large bowl, cream butter and brown sugar until light and fluffy. I’ve been making cookies … Directions. Line 2 rimmed baking sheets with parchment paper. I love the dark chocolate paired up with the sweet apricots. Line two large baking trays with baking paper. In a mixer, beat together the butter and brown sugar until well combined, about 1 minute. 17 %. The cookies are classic chewy oatmeal loaded with soft bits of apricot … In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Put oven racks in upper and lower thirds of oven and preheat oven to 350°F. These are super easy to mix together, with most ingredients right in your pantry and make a dozen and a half of the lightest, crispy edged and chewy apricot oatmeal cookies. They help boost the Amaretto’s subtle flavor. Keep for up to 6 months frozen. To get a perfectly chewy cookie… To thaw, allow to defrost at room temperature for 6 hours or overnight then bake as normal. Repeat with remaining dough, leaving a 3 cm (1 inch) gap between the cookies to allow for spreading. Sift over self-raising flour. How to Make Oatmeal Raisin Cookies. You can replace dried apricots with dried figs, dried pineapple, dried prunes, dried mango, or any of your favourite dried fruits. These cookies are also delicious when you add 1 cup of white chocolate chips. For add-ins, I recommend chocolate chips or chunks, toasted nuts, dried fruits, or a combination of any of them. Chewy oatmeal cookie recipe with diced dried apricot, toasted almonds and coconut. Prep Time: 15 minutes With the mixer on low, … Fruity tropical cookie that is a nice change from raisin or chocolate chips. These apricot oatmeal cookies bring together the nutty flavours of oats and coconut with bursts of fruity dried apricot pieces! Reduce heat to medium; cook about 1 minute for quick oats (or 5 minutes for old … Preheat oven to 350°F and line two baking sheets with silicone mats or parchment paper. While these cookies were really good and seriously addicting they came out very flat. You can replace 1 ⅓ cups of self-raising flour with 1 ⅓ cups of plain flour combined with 2 ½ tsp of baking powder. In the large bowl of an electric stand mixer (or using a hand mixer), cream together butter and sugars until pale and fluffy. 51.9 g Other Vegan Oatmeal Cookie Recipes: Sharing an oatmeal cookie recipe with you all wasn’t my plan for today, but I’m so excited to share the recipe for these sweet, chewy and amazing apricot oatmeal cookies … Add the eggs and beat well, scraping down the sides of bowl when needed. Divide dough into 12 pieces, and roll into balls. , My Favourite Snickerdoodles (No Chilling), Double Chocolate Muffin in a Mug (5 Mins! In my top 10 favorite cookies, oatmeal cookies … Beat butter and sugar in a large … Add the flour mixture in two additions, beating each until well combined. These Oatmeal Cookies are Soft and Chewy. I love them. They LOVED and PREFERRED the apricot-oatmeal cookies much better … Let cool on the pan for 5 minutes, then transfer to a cooling rack. Bake until the centers of the cookies are soft and no longer look wet; about 9-11 minutes. Beat in the eggs and vanilla. Total Carbohydrate These cookies are slightly crisp on the outside and soft and chewy on the inside. Growing up, my Mom really only made a couple kinds of cookies. Butter 2 baking sheets. Dark Chocolate Apricot Oatmeal Cookies are packed with goodies! Drop by tablespoonfuls about 2 inches apart on cookie sheets. December is HERE! Cherry Apricot Oatmeal Cookies. Your email address will not be published. by 6 members. I’m kicking off Sweets for Your Sweet Week with these cookies… DIRECTIONS. I halved the recipe and used 1/2 T almond extract instead of amaretto as well as used 2 bags of cinnamon instant oatmeal in addition to the regular quick oats as I ran out of them and needed a little bit more oatmeal. Flatten slightly. Mix the flour, baking powder, slat, cinnamon, and oatmeal. You can keep cookies un-refrigerated in an airtight container for up to 2 weeks. … Let cool on the pan for 5 minutes, … Cooking Instructions. Preheat the oven to 160°C (320°F). Get that cookie jar ready … you will love these! Combine the flour, baking soda, and … By: www.DrFuhrman.com. Cookies … Dried fruit and spices will make these a family favorite. I wanted something some what healthy that everyone could easily grab. Stir in oats; return to boil. Oatmeal Apricot Cookies with Chocolate Chips. These cookies … 🙂 Cream butter + sugars: Use a hand or stand mixer to cream the … I had a big container of oatmeal and dried apricots in the pantry and used them as my jumping point. Apricot and White Chocolate Oatmeal Cookies "The apricot and white chocolate oatmeal cookies turned out great! Using the base of my Mom’s Famous Oatmeal Cookies, I made a couple of minor changes and these Cranberry Apricot Oatmeal Cookies were born! Preparation. Bake until the centers of the cookies are soft and no longer look wet; about 9-11 minutes. Even when I mistakenly over bake them, these homemade oatmeal cookies still turn out chewy. Beat in the honey and vanilla until fully blended. Roll 1 tablespoon of mixture into a ball and place onto the prepared tray. Bake for 12-15 minutes or until lightly golden and cooked. In 3-quart saucepan, bring water, apricots, honey and cinnamon to a boil. Using a 13/4-inch scoop, drop mounds of dough (about 2 tablespoons each) onto prepared baking sheets, spacing dough mounds 1 1/2 inches apart. Let cookies cool on baking sheets for 2 minutes. If you’re looking for a soft and chewy oatmeal cookie that’s a notch above the traditional, then you’ll love Cranberry Apricot Oatmeal Cookies. Stir in the flour mixture until just combined. Add chewy oatmeal, and you’ve got yourself a fantastic cookie! Drop heaping tablespoons of dough onto parchment-lined baking sheets, spacing 2 inches apart. To that we add rough chopped, plump, chewy … Beat the butter, shortening, water and sugars together until light and fluffy. These even make a fantastic breakfast cookie! 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