Apricot oatmeal cookies are something I return to often—not because they’re trendy, but because they make sense. They bring together oats, dried fruit, and nuts into a compact, satisfying bake that’s simple to put together and versatile enough for most occasions. Whether I need something quick to go with my morning tea, a snack that travels well, or something a bit different to fill a biscuit tin, these cookies get the job done.
They come together quickly, with no creaming or chilling involved. And because the apricots bring their own sweetness, you don’t need much sugar. These simple apricot oatmeal cookies are ideal if you want something straightforward and homemade without fuss.
And for real, people, it takes less than 20 minutes to bake them! Prepare ingredients - whisk the dough - and bake for 10-12 minutes. As usual, include your little/big ones in the process - get them to help you with chopping apricots and walnuts. This is how my daughter discovered how tasty and sweet apricots are, so now she would gladly eat dried apricots instead of sweets. Here is another great recipe to bake with your kids.
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Ingredients
Here is what I am using when baking that kind of super oatmeal cookies:
Eggs – The eggs are your structure and binding agent, in this recipe you need them. They hold everything together and help create a soft, chewy texture in the final cookie. Using three medium or two large eggs ensures the dough stays moist without becoming runny. No need to separate whites and yolks - all goes into one bowl and whisks together.
Dark brown sugar – Just a couple of tablespoons go a long way, even one scoop would be enough, use it for nice touch. Also, this brown sugar brings a deeper flavour than white sugar, thanks to its molasses content, and complements the natural sweetness of the apricots without overpowering the cookie.
Vanilla essence – A small splash boosts the aroma and rounds out the flavours. It can be substituted to any other choice of essence, try rum or orange.
Butter (melted) – Melted butter gives the cookies richness and keeps them soft after baking. It also helps the oats absorb the liquid evenly, which improves the texture.
All-purpose flour – You only need a small amount here. Flour provides structure, helping the cookies hold their shape while baking. It stops the dough from becoming too loose or crumbly.
Baking powder and baking soda – This combination ensures the cookies rise just slightly and don’t end up flat. Baking soda works especially well with brown sugar, while baking powder supports the lift and helps create a nice surface texture.
Rolled oats – These are the backbone of the recipe. Rolled oats add texture, fibre, and bulk. They soak up the moisture from the eggs and butter while keeping a slight bite when baked. They also make the cookies more filling and better for gut health.
Dried apricots – The star of the recipe. Apricots bring natural sweetness, a soft chew, and a subtle tang. They also help reduce the need for added sugar. If they’re too dry, a quick soak in warm water plumps them up and improves the texture.
Walnuts – Chopped walnuts add contrast. They bring a needed crunch and a mild bitterness that balances the sweetness of the apricots and sugar. Plus, they boost the nutritional value with healthy fats and a bit of protein.
Instructions for Baking Apricot Oatmeal Cookies
This is an easy oatmeal cookies recipe, with just four steps that don’t require any fancy tools or techniques.
- Step 1: Preheat the oven to 180°C (356°F). While it heats, chop the apricots and walnuts. Melt the butter and leave it to cool slightly.
- Step 2: In a mixing bowl, whisk the eggs with the brown sugar and vanilla. You’re aiming for a bit of foam—2 to 3 minutes with a mixer is enough.
- Step 3: Add the melted butter and rolled oats to the egg mixture. Stir in flour, baking powder and baking soda. Once that’s combined, fold in the chopped apricots and walnuts.
- Step 4: Space the dough balls out on a lined tray and press each in the middle. Then bake for about 12 minutes. You’re looking for a golden top and set edges. Let them cool slightly before moving them off the tray.
Hint: The dough should be soft but firm enough to form balls. Too loose? Add more oats. Too stiff? A little extra melted butter helps. You should be able to shape the dough easily with damp hands or a scoop.
Serving and Storage
These apricot oatmeal cookies work well as part of breakfast, tucked beside a coffee or tea. They’re sturdy enough for lunchboxes and won’t melt or crumble on a picnic. You can store them in an airtight container for five days, and they freeze well too—just defrost at room temperature when needed.
Top Tips:
5 Tips for Making Better Apricot Oatmeal Cookies
Make a double batch and freeze half.
These cookies freeze brilliantly. Shape and bake the full batch, then freeze what you don’t need in an airtight container. They thaw quickly and make great emergency snacks or lunchbox fillers.
Soak your apricots if they’re tough.
If your dried apricots feel leathery or overly dry, soak them in warm water for 15–20 minutes. This softens them and helps them blend better into the dough, preventing hard chunks in the final cookies.
Chop everything small and evenly.
Make sure the apricots and walnuts are chopped into small, uniform pieces. This helps distribute the texture and flavour more evenly in every bite and keeps the cookies from crumbling apart.
Don’t skip the dough texture check.
Before baking, test your dough. You should be able to form a ball with damp hands or a scoop. If it feels too wet or runny, stir in more oats. Too dry? Add a spoonful of melted butter. This quick check can save your batch.
Let the cookies cool on the tray.
Once apricot oatmeal cookies are baked, leave the cookies on the tray for a few minutes before moving them. They’ll firm up as they cool, and this helps prevent breakage or crumbling when they’re still soft from the oven.
FAQ
A: No—fresh apricots contain too much moisture and will throw off the balance. Stick with dried for the right texture.
A: Rolled oats work best for texture, but quick oats can be used in a pinch—they'll yield a softer cookie.
A: Yes, freeze after baking. They keep their texture well and defrost quickly.
A: Absolutely! Try pecans or almonds for a different twist.
A: Yes, since apricots are naturally sweet, you can reduce the sugar to 1 tablespoon if you prefer.
Related
Looking for other recipes like this? Try these:
Pairing
Looking for Main Dishes ideas? Try my favourites:
Apricot Oatmeal Cookies
Ingredients
- 3 medium eggs (or 2 large)
- 2 tablespoon dark brown sugar
- Splash of vanilla essence
- 50g butter, melted
- 3 tablespoon all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 200g rolled oats (adjust as needed). If you need more - just add more at the end. If you need to loose the dough - add melted butter
- 100g dried apricots, chopped and soaked if needed
- 50g walnuts, chopped
Instructions
- Preheat oven to 180°C (356°F). Chop walnuts and apricots. Melt the butter.
- Whisk eggs, sugar, and vanilla until foamy.
- Stir in melted butter and oats. Add flour, baking powder, and soda. Mix well. Fold in nuts and apricots. Adjust dough texture if needed.
- Form into balls, place on tray, press each ball in the middle to make a patty, and bake for 12 minutes until golden. Cool slightly before eating.
