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Apricot Oatmeal Cookies Recipe

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This recipe for Apricot Oatmeal Cookies, by , is from THE PRIBYL FAMILY COOK BOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Laura McDonald, fourth daughter of Frank (Mildred) Pribyl


1 cup butter or margarine, softened
1 cup packed light brown sugar
1/2 cup sugar
2 large eggs
1 1/2 cup flour
1 tsp baking soda
1 tsp cinnamon
1 tsp almond extract
3 cups oats
1 cup chopped dried apricots
3/4 cup dried cranberries
3/4 cup coconut
3/4 cup slivered almonds, toasted

Preheat oven to 350. In large bowl, with mixer on medium speed, beat butter and sugars 2 minutes or until creamy. Reduce speed to low; beat in eggs, flour, baking soda, cinnamon, almond extract and 1/2 tsp salt just until blended. Stir in oats and remaining ingredients.

Drop dough by rounded tablespoon, 2 inches apart, onto ungreased cookie sheet. Bake cookies 14-15 minutes or until tops are golden. Cool cookies on wire racks.

Personal Notes:
Personal Notes:
The almonds can be skipped if there is a nut allergy. Can also substitute vanilla for the almond extract.




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