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Apricot Oatmeal Cookies
Tested by Imperial Sugar
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Apricot Oatmeal Cookies
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The addition of dried apricots to these soft oatmeal cookies are the perfect Back To School lunch – or anytime treat!  Feel free to substitute your favorite dried fruit – cherry, peach, cranberries - all are equally tasty.

Prep time
Bake/Cook time
0:15 to 0:18
30 cookies
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Apricot Oatmeal Cookies
Extra Fine Granulated Sugar
Light Brown Sugar
Prep time :
Bake/Cook time :
0:15 to 0:18
Yield :
30 cookies


*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. Preheat oven to 325°F.  Prepare 2 baking sheets with parchment. Set aside. 
  2. Combine melted butter, cream cheese and sugars in a medium bowl and beat until smooth and creamy.  Add eggs and vanilla and beat until well combined.
  3. Stir in flour and baking soda on low speed until just combined.
  4. Stir in oats.
  5. Stir in apricot pieces until just mixed.
  6. Using a 1 tablespoon cookie scoop, drop onto prepared baking sheets.  Cookies will spread.   Bake 15-18 minutes, or until edges are lightly browned.


Recipe developed for Imperial Sugar by Susan Whetzel @doughmesstic.

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