Soft and chewy oatmeal cookies packed with flavor and sweetness from dried cranberries and apricots.
Using the base of my Mom’s Famous Oatmeal Cookies, I made a couple of minor changes and these Cranberry Apricot Oatmeal Cookies were born! They are soft and chewy, sweet with vanilla, dried cranberries and apricots. Get that cookie jar ready … you will love these!
Growing up, my Mom really only made a couple kinds of cookies. We had sugar cookies at Christmastime, she made Chocolate Chip, always using the Nestle Toll House Recipe right off the package of chocolate chips, her Peanut Butter Cookies (which are to die for, by the way) and her Oatmeal Cookies, which I always loved, too.
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I have already shared both the Peanut Butter and the Oatmeal Cookie with you. Of course I would! They are both AH-Mazing. I mean, what kind of friend would I be if I didn’t, right? In fact, my recipe index is full of cookies, you will have to make sure to check out. It’s been a while though, since I made a new cookie, and when these were dreamt up early one morning, I knew I had to make them!
I have mentioned in the past how recipes sort of come to me, sort of like a dream but that semi-awake state? All of the sudden, I “dream up” a flavor combination that I need to get going right away. Apricots and cranberries? Why not? Apricots were always a favorite of mine as a kid. My Mom bought the canned ones frequently. Later, when I had babies, and they started on baby food fruit, apricots were always one of my favorites to feed them. You know, I had to “test” them … can’t go giving them something before you test it, right?
I headed over to Fresh Thyme and got what I needed. I love their bins full of all sorts of dried goods. I scored some dried apricots and cranberries, and I picked up some Bob’s Red Mill Oats. They are my FAVORITE! I may have also picked up their dark chocolate covered cherries, but that isn’t part of this story.
I made the base recipe of my Mom’s Oatmeal cookies, but omitted the cinnamon. I upped the vanilla and added a bit more fruit. I chopped the apricots just a little bit bigger than the dried Cranberries. Then you got a little bit of fruit in every nibble.
Scoop them out on to a cookie sheet, an bake them up. They are even better warm! No judgement if you stick a couple in the microwave for a few seconds to get them that way every time!
Here is another fantastic cookie recipe — PB&J Oatmeal Cookie Bars! Your kiddos (young and old) will gobble these right up!
What do you say we get to baking and filling up that cookie jar?
- ½ cup shortening
- ½ cup butter, softened (one stick, unsalted)
- 1 cup brown sugar
- 1 cup sugar
- 2 eggs
- 2 teaspoons vanilla
- 1½ cup flour
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 3 cups Old Fashioned Oats
- 3/4 cup dried apricots chopped
- 3/4 cup dried cranberries (Craisins)
- Preheat oven to 350 degrees.
- Cream together butter and shortening. Add in sugar, vanilla, and eggs and beat until fluffy.
- Mix in flour, cinnamon and baking soda, mixing until incorporated.
- Fold in oatmeal. Fold in dried apricots and dried cranberries (Craisins).
- Scoop onto an ungreased cookie sheet and bake for about 11 minutes or until edges are lightly browned. Don't over bake, as the cookies will not be chewy.
Amount Per Serving: Calories: 116Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 14mgSodium: 46mgCarbohydrates: 18gFiber: 1gSugar: 11gProtein: 1g