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Cookies: Nathan’s Outrageous Double Oatmeal-Apricot Cookies Recipe

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This recipe for Cookies: Nathan’s Outrageous Double Oatmeal-Apricot Cookies, by , is from Good Eats, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.



4 c. oatmeal
1 stick butter
1 c. firmly packed brown sugar
½ c. granulated sugar
2 eggs
1 tsp. vanilla
½ c. flour
1 tsp. baking soda
1 generous tsp. cinnamon
½ tsp. salt
1 ½-2 c. diced dried apricots

Grind 2 cups oatmeal in blender (1 cup at a time!) and add to remaining 2 c oatmeal.

In mixing bowl, beat together butter and sugar; add eggs and vanilla and beat well.

Add combined flour, baking soda, cinnamon, and salt. Mix well.

Add oats and apricots.

Using heaping tbsps, drop cookie dough onto greased cookie sheet and bake for 11-13 minutes at 325. These will not spread out much during baking, so you will want to shape the cookies as desired before baking. They should be golden brown when done.

Personal Notes:
Personal Notes:
Nathan created this recipe from several existing recipes. He was trying to duplicate a cookie sold at the Cookie Factory on Pacific Avenue in Santa Cruz. He also was trying to find a good way to use up some glacéed New Zealand apricots we had. (The glacéed apricots make the recipe double delicious if you happen to have any around, but it works great either way.)




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