Apricot Oatmeal Cookies


  • 1 cup Mariani Mediterranean Apricots
  • 1 stick butter
  • 3/4 cup packed brown sugar
  • 1 egg
  • 1 tsp. vanilla
  • 1 cup self-rising flour
  • 1-1/2 cups rolled oats


Preheat oven to 375 degrees F.  Line two baking sheets with parchment paper for easier cleanup.

Cut the apricots in a large dice – approx. 6-8 pieces per apricot, the pieces should be approx. the size of a chocolate chip.

Cream the butter and brown sugar together in a medium bowl.  Add the egg and vanilla.  Beat until well-combined and smooth.

Add the flour and mix well.  Stir in the oatmeal and apricots.

Use a small scoop or a spoon to portion the cookie dough onto the prepared cookie sheets, leaving room for them to spread.

Bake at 375 degrees F until the cookies are browned at the edges and no longer look wet on top – about 12 minutes for smaller cookies and 15 minutes for larger ones.  About halfway through baking, turn the pan for more even baking.

Let cookies cool a minute or two on the pan, then cool completely on a rack.

Special thank to Donna @ Cookistry for this recipe.