Oatmeal-Apricot Cookies
Recipe from Better Homes and Gardens

Dried apricots brighten this oatmeal cookie. Bake a batch for lunch box treats or after-school snacks.


Oatmeal-Apricot Cookies

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Servings: Makes 36 cookies.
Prep Time: 25 mins
Total Time: 1 hr 35 mins
Related Categories: Cookies, Low Calorie, Low Calorie Desserts, Low Fat, Low Sodium, Oatmeal Cookies
 
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Ingredients
  • 1/4  cup
    butter, softened
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  • 1/4  cup
    shortening
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  • 1/2  cup
    granulated sugar
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  • 1/3  cup
    packed brown sugar
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  • 1 
    egg
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  • 1/2  teaspoon
    vanilla
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  • 1-1/4  cups
    all-purpose flour
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  • 1/2  teaspoon
    baking powder
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  • 1/2  teaspoon
    baking soda
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  • 1/2  teaspoon
    ground cinnamon
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  • 1/4  teaspoon
    salt
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  • 1  cup
    regular rolled oats
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  • 1/2  cup
    dried apricots, finely chopped
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  • 1/4  cup
    chopped walnuts
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Directions
1.
In a large mixing bowl beat together the butter, shortening, granulated sugar, and brown sugar. Beat in the egg and vanilla.
2.
In another bowl combine the flour, baking powder, baking soda, cinnamon, and salt. Gradually add the dry ingredients to the sugar mixture and beat just until combined. Stir in the oats, chopped apricots, and chopped walnuts. Cover the dough and chill for 1 hour.
3.
Roll the dough into 1-inch balls, and place them on ungreased cookie sheets. Bake in a 375 degree F oven for 10 to 12 minutes or until the edges are brown. Cool on a wire rack. Makes 36 cookies.

Make-Ahead Tip
Bake cookies as directed. Cool. Freeze in freezer container or bag for up to 1 month. Before serving, thaw 15 minutes.
Nutrition information
Calories 76, Total Fat 4 g, Saturated Fat 1 g, Cholesterol 9 mg, Sodium 46 mg, Carbohydrate 10 g. Percent Daily Values are based on a 2,000 calorie diet
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