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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!
Course Dessert
Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes


  • 1 stick Land O Lakes Unsalted Sweet Butter, (room temperature)
  • 1/2 cup Sugar
  • 3/4 cup Brown Sugar, packed
  • 1 tsp Pure Vanilla Extract, (plus a slash more)
  • 2 Eggs, (room temperature)
  • 1 1/2 cup Wheat Montana Natural White All-Purpose 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 Quaker Oats, Quick 1-Minute


  • Preheat the over to 350 degrees F. 
  • In a stand mixer, beat the butter and sugars on medium speed until combined.
    Add the vanilla and eggs and mix until just incorporated; set aside. 
  • In a large mixing bowl, combined all your dry ingredients and mix well.
    In three different increments, slowly add the dry ingredients to the wet ingredients; mixing until combined.
  • 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. 
  • On an ungreased cookie sheet, add cookie dough balls and bake for 14-16 mins. 
  • Cool on a wire rack or foil. 
    Store in an airtight container. 
  • Yields: 24-30 cookies, depending on size. 


*Eggs: add to a bowl of warm water and let sit until they reach room temperature.