Recipe: Apricot Almond Oatmeal Cookies (and 50+ more holiday treat recipes!)

When some of my blog friends started talking about putting together a huge collection of sweet treats for the holidays, I immediately tossed my hat into the mix. I love, love, LOVE to bake. And I especially love coming up with new flavor combinations in my baking. Nobody around here seems to mind being a cookie guinea pig, so it keeps me experimenting all the time. Today’s experiment: Apricot almond oatmeal cookies with a hint of ginger. (Yup, they’re as good as they sound.) And make sure you scroll all the way to the end of the post for a list of over 50 sweet holiday treat recipes, and a printable version of this recipe as well!

Ingredients:

• 4 large eggs
• 1 tsp. vanilla extract
• 1 cup dried apricots, chopped
• 1 tsp. ground ginger
• 1 c. butter, softened
• 1 1/2 c. packed brown sugar
• 1/2 c. sugar
• 2 1/2 c. all-purpose flour
• 2 tsp. ground cinnamon
• 2 tsp. baking powder
• 1/2 tsp. salt
• 2 c. rolled oats
• 1 c. chopped almonds

Chop dried apricots into raisin-ish sized pieces until you have 1 cup of pieces.

Beat together eggs, vanilla extract, and ginger. Stir in apricot pieces. Cover bowl with plastic wrap and let stand for an hour.

Preheat oven to 350 degrees F.

Chop up your almonds. The almonds I used are slivered almonds that actually came from the salad toppings section of the grocery store. I chose them because they are honey roasted – extra yummy!

Cream together butter, sugar, and brown sugar until smooth. Stir in flour, baking powder, cinnamon, and salt. Then stir in apricot/egg mixture, rolled oats, and chopped almonds.  Mix until thoroughly combined.

Drop the dough in approximately 1 1/2 inch balls onto a cookie sheet lined with parchment paper.  Bake 10 to 13 minutes.

Upon removal from the oven, transfer the cookies to wire racks for cooling.  (This is the part that tests my self control….  Trying not to eat too many cookies as they come out of the oven!)

They got rave reviews from everyone who tried them and I’ve already had requests for more.  Success!

Remember, this is just one of over 50 holiday treat recipes that were posted around blogland today!

Make sure you check out the rest of these delicious recipes as well!

Apricot Almond Oatmeal Cookies

 

Author: Mrs. Greene

Nutrition Information

• Serves: 20

• Serving size: 3 cookies
• Calories: 277

• Fat: 13.3g
• Saturated fat: 6.4g
• Carbohydrates: 35.6g
• Sugar: 16.7g
• Sodium: 142mg
• Fiber: 2.1g
• Protein: 5.2g
• Cholesterol: 62mg

Recipe type: Dessert

Prep time:  1 hour 30 mins

Cook time:  10 mins

Total time:  1 hour 40 mins

Save Print

Love oatmeal cookies but aren’t keen on raisins? These should hit the spot!

Ingredients

• 4 large eggs
• 1 tsp. vanilla extract
• 1 c. dried apricots, chopped
• 1 tsp. ground ginger
• 1 c. butter, softened
• 1½ c. packed brown sugar
• ½ c. sugar
• 2½ c. all-purpose flour
• 2 tsp. ground cinnamon
• 2 tsp. baking powder
• ½ tsp. salt
• 2 c. rolled oats
• 1 c. chopped almonds

Instructions

1. Beat together eggs, vanilla extract, and ginger. Stir in apricot pieces. Cover bowl with plastic wrap and let stand for an hour.
2. Preheat oven to 350 degrees F.
3. Cream together butter, sugar, and brown sugar until smooth. Stir in flour, baking powder, cinnamon, and salt. Then stir in apricot/egg mixture, rolled oats, and chopped almonds. Mix until thoroughly combined.
4. Drop the dough in approximately 1½ inch balls onto a cookie sheet lined with parchment paper. Bake 10 to 13 minutes.

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