Oatmeal Apricot Crisps10 Reviews
“A crisp oatmeal cookie with great flavor. Freezes well if they don't disappear too quickly.” - by Celeste Babcock
Original recipe yields 3 dozen
- Preheat oven to 375 degrees F (190 degrees C).
- Cream butter and sugar until fluffy. Add eggs and beat well. Add flour, baking soda, and salt. Mix well.
- Stir in oatmeal, apricots, and sunflower seeds.
- 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.
Amount Per Serving (18 total)
- 266 cal
- 8.2 g
- 44.7 g
Based on a 2,000 calorie diet
Reviews (10)Rate This Recipe
"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!..." See more"
"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 an..." See morey. 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)."
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