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Oatmeal Apricot Crisps

Oatmeal Apricot Crisps

Celeste Babcock

Celeste Babcock

A crisp oatmeal cookie with great flavor. Freezes well if they don't disappear too quickly.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 18 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 266 kcal
  • 13%
  • Fat:
  • 8.2 g
  • 13%
  • Carbs:
  • 44.7g
  • 14%
  • Protein:
  • 4.5 g
  • 9%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 162 mg
  • 6%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Cream butter and sugar until fluffy. Add eggs and beat well. Add flour, baking soda, and salt. Mix well.
  3. Stir in oatmeal, apricots, and sunflower seeds.
  4. Shape into 1 inch balls. Place on lightly greased cookie sheet. Flatten each cookie with the bottom of a glass or jar. Bake 10-12 minutes. Store airtight or freeze.
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Reviews

MIA18
11

MIA18

12/18/2003

These are the best oatmeal cookies I have ever made! I separated the batter into two separate bowls and added dried cherries to one of them, a great treat and fun for the kids to eat!

Amber
4

Amber

2/1/2008

I made only a few slight changes. I was out of eggs, so I used a 1/2 cup applesauce instead. I also added the smallest dash of vanilla extract and omitted the sunflower seeds since I did not have any. These were *amazing* right out of the oven. The apricots were still warm and the flavor was great. They were still good the next day...soft, perfect texture (probably from the applesauce).

stephie
3

stephie

8/5/2007

I really like these cookies, however it is for the out-side-of-the-box flavor they have. Every bite I take seems as though it's missing something. I will experiment with the recipe and see how I can really give it that pop.

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