ALMOND APRICOT OATMEAL COOKIES
- WineCheeseScallops
- Jul 10
- 5 min read
Updated: Jul 14
If you’re looking for a cookie that’s equal parts chewy, nutty, and fruity—Almond Apricot Oatmeal Cookies are about to steal your heart. These golden treats bring together the cozy, nostalgic feel of classic oatmeal cookies with a sunny twist from dried apricots and a pop of almond flavor. It’s the kind of cookie that feels both old-fashioned and elevated at the same time.
We love how the chopped apricots give each bite a sweet, slightly tart chewiness, while finely chopped almonds add nutty depth and a gentle crunch. Paired with almond extract and hearty oats, these cookies are as comforting with your morning coffee as they are elegant on a dessert tray.
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Dried Apricots:
Sweet, tangy, and chewy, dried apricots bring a vibrant fruitiness to these cookies that balances the richness of the butter and sugar. Apricots are high in fiber and antioxidants, and they hold their shape beautifully while baking, giving little bursts of flavor in every bite.
Almond Extract:
This powerful flavor enhancer is the secret to the cookie’s uniquely aromatic profile. Almond extract adds a toasty, slightly floral note that deepens the flavor of the nuts and makes the whole cookie taste extra-special. A little goes a long way!
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Recipe Origin | ALMOND APRICOT OATMEAL COOKIES
This recipe was born from a craving for something wholesome and nostalgic—but with a little glow-up. Tara was flipping through an old family oatmeal cookie recipe when inspiration struck: why not dress it up with dried fruit and almonds? With a few small tweaks, these chewy, golden-brown cookies became something magical.
The almond-apricot combo was inspired by a tea shop cookie we once tried during a trip to Asheville, and we've been hooked ever since. The flavors are cozy but also light, perfect for lunchbox treats, after-dinner snacks, or afternoon pick-me-ups. This is the cookie we make when we want something familiar but with a touch of sophistication.
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Tips, Serving Suggestions, or Storage Advice
Use room temperature butter: It helps the dough cream smoothly with the sugars.
Don’t overbake: They’ll continue to cook slightly after you remove them from the oven.
Chop apricots small: Smaller pieces distribute better throughout the dough.
Use a cookie scoop: For even-sized cookies that bake uniformly.
Let the dough rest briefly: A short 10-minute rest helps hydrate the oats for a better texture.
Toast the almonds if desired: Toasting intensifies their flavor before mixing into the dough.
Cool on racks completely: This prevents soggy bottoms and keeps the cookies crisp.
Store in airtight container: They’ll stay soft and chewy for up to 5 days.
Freeze the dough: Freeze scoops of dough on a tray, then store in a bag for fresh-baked cookies anytime.
Add white chocolate chips: For a twist, stir in a handful of white chocolate chips to complement the apricot.
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Unique Recipe Qualities
A classic oatmeal cookie with a fruity and nutty twist.
Combines the chewiness of apricots with the crunch of almonds.
Naturally golden and lightly crisp on the edges.
Rich in texture from the old-fashioned oats.
Enhanced with almond extract for a deeper flavor profile.
Feels both nostalgic and gourmet.
No chilling required—ready to bake right away.
Freezer-friendly for easy make-ahead cookies.
Pairs perfectly with tea, coffee, or milk.
A crowd-pleasing option that stands out on a cookie tray.
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Almond Apricot Oatmeal Cookies
Ingredients:
14 tablespoons unsalted butter
¾ cup firmly packed light brown sugar
½ cup granulated sugar
2 extra large eggs
1 teaspoon almond extract
2 teaspoons water
1½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
3 cups old-fashioned oats
¾ cup chopped dried apricots
½ cup finely chopped blanched almonds
Instructions:
Preheat oven to 350°F. Line baking sheets with parchment paper or a non-stick liner.
In a large bowl, beat the butter, brown sugar, and granulated sugar together until light and fluffy.
Add the eggs, almond extract, and water. Beat until well combined.
In a separate bowl, whisk together the flour, baking soda, and salt.
Add the dry ingredients to the butter mixture and mix until just incorporated.
Stir in the oats, chopped apricots, and almonds.
Using a 2-tablespoon scoop, portion the dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 12–14 minutes, or until cookies are light golden brown around the edges.
Allow cookies to cool on the baking sheet for 1 minute, then transfer to a wire rack to cool completely.
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FAQ Section
Can I substitute the apricots with another dried fruit?
Absolutely. Try dried cherries, cranberries, or golden raisins for a different flavor.
Do I need to toast the almonds?
It’s optional, but toasting them enhances the flavor and adds a little extra crunch.
Can I use quick oats instead of old-fashioned?
Old-fashioned oats provide the best chewy texture. Quick oats will work but result in a softer cookie.
What’s the best way to store them?
Store in an airtight container at room temperature for up to 5 days.
Can I freeze the cookie dough?
Yes! Scoop the dough onto a tray, freeze until solid, then store in a freezer bag. Bake from frozen, adding a minute or two to the baking time.
What size should I chop the apricots?
Aim for pieces no larger than a raisin so they blend well into the dough.
Can I make these gluten-free?
Try using a 1:1 gluten-free flour blend and certified gluten-free oats for a gluten-free version.
Can I reduce the sugar?
You can reduce the granulated sugar slightly, but the texture may change. The brown sugar adds moisture and chewiness.
Is almond extract necessary?
It gives the cookies a unique flavor, but you can substitute vanilla extract if needed.
Why do my cookies spread too much?
Double-check your measurements—too much butter or too little flour can cause excess spreading. Also, make sure your oven is properly preheated.
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