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Apricot-Cranberry-Oatmeal-Cookies-2

Apricot Cranberry Oatmeal Cookies


  • Author: Naomi
  • Prep Time: 10 minutes
  • Cook Time: 14 minutes
  • Total Time: 24 minutes
  • Yield: 24 servings 1x

Description

This is the ultimate, fall inspired oatmeal cookie that’s loaded with apricots and cranberries. It’s satisfying enough to indulge your sweet tooth, and hearty enough to be a filling breakfast cookie!


Ingredients

Units Scale
  • 1 stick Miyoko’s Creamery® European Style Cultured Vegan Unsalted Butter, room temperature
  • 1/2 cup Florida Crystals Organic Raw Cane Sugar
  • 3/4 cup Brown Sugar, packed
  • 1 tsp Pure Vanilla Extract, (plus a slash more)
  • 2 Eggs, (room temperature)
  • 1 1/2 cup Bob’s Red Mill® Gluten-Free Whole Grain Oat Flour
  • 1 tsp Baking Soda
  • 1/2 tsp Salt, (plus a pinch more)
  • 2 tsps Pumpkin Pie Spice
  • 1 cup Dried Apricots, diced
  • 3/4 cup Dried Cranberries
  • 3 cups Bob’s Red Mill® Old Fashioned Rolled Oats Whole Grain, Gluten-Free

Instructions

  1. Prep: Preheat the oven to 350° F. 
  2. Beat the sugars: In a stand mixer, beat the butter and sugars on medium speed until combine. Add the vanilla and eggs and mix until just incorporated; set aside. 
  3. Dry ingredients: In a large mixing bowl, combined all your dry ingredients and mix well.
  4. Put it together: In three different increments, slowly add the dry ingredients to the wet ingredients; mixing to combine.
  5. Add the fruits and oats: Once it has come together, add the dried fruits and mix with a wooden spoon until just incorporated. Add the oats and do the same. 
  6. Bake: On an ungreased cookie sheet, add cookie dough balls and bake for 14-16 mins. 
  7. Let cool down: Cool on a wire rack or foil.
  8. Yields: 24-30 cookies, depending on size. Store in an airtight container. 

Notes

  • Eggs & Butter: Make sure both are at room temperature. 
  • Eggs: Add to a bowl of warm water and let sit until they reach room temperature. 
  • Freezing Instructions: These cookies (baked and unbaked) are freezer-friendly up to three months. (If you bake from frozen just back the frozen dough balls for an extra minute. There is no need to thaw first).
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Keywords: Apricot, Baking, Cookie, Cranberry, Dairy-Free Recipes, Dessert, Easy Baking, Fall, Fruit, Gluten-Free Recipes, Holiday Recipes, Oatmeal Cookie, Oatmeal Recipes, Oats, Recipes for a Crowd

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