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Apricot Oatmeal Cookies
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Apricot Oatmeal Cookies
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The addition of dried apricots to these thin oatmeal cookies are the perfect Back To School lunch – or anytime treat!  Feel free to substitute your favorite dried fruit – cherry, peach, cranberries - all are equally tasty.

Prep time
0:05
Bake/Cook time
0:15
Yield
30 cookies
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Apricot Oatmeal Cookies
Extra Fine Granulated Sugar
Light Brown Sugar
Prep time :
0:05
Bake/Cook time :
0:15
Yield :
30 cookies

INGREDIENTS

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

DIRECTIONS

  1. Preheat oven to 325°F.  Prepare 2 baking sheets with parchment.
  2. Combine melted butter, cream cheese and sugars in a medium bowl and beat until smooth and creamy.  Add eggs and vanilla and beat until well combined.
  3. Stir in flour and baking soda on low speed until just combined.
  4. Stir in oats.
  5. Stir in apricot pieces until just mixed.
  6. Spoon batter onto prepared baking sheets.  Cookies do not have a tendency to spread.   Bake 13-15 minutes, or until edges are lightly browned.

IMPERIAL SUGAR INSIGHT

Recipe developed for Imperial Sugar by Susan Whetzel @doughmesstic.

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