Apricot Cranberry Oatmeal Cookies
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!
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Total Time: 24 minutes
- Yield: 24 servings
- Category: Dessert
- Method: Bake
- Cuisine: American
Ingredients
- 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 (equivalent to a 6 oz. pkg; about 24 pieces)
- 3/4 cup Dried Cranberries
- 3 cups Bob’s Red Mill® Old Fashioned Rolled Oats Whole Grain, Gluten-Free
Instructions
- Prep: Preheat the oven to 350° F.
- 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.
- Dry ingredients: In a large mixing bowl, combined all your dry ingredients and mix well.
- Put it together: In three different increments, slowly add the dry ingredients to the wet ingredients; mixing to combine.
- 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.
- Bake: On an ungreased cookie sheet, add cookie dough balls and bake for 14-16 mins.
- Let cool down: Cool on a wire rack or foil.
- 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).