Last updated on October 25th, 2024
Oatmeal Apricot Cookies are an old-fashioned cookie with a light, oatmeal cookie base filled with apricot jam in the center. They are best known in our family as my nan’s signature cookie and is one our favorites. Although these cookies are what we call a “family recipe”, the vintage inspiration is from a 1964 canning cookbook called “Freezing & Canning Cookbook,” published by Farm Journal.
How I baked it modern:
- I used all butter instead of the butter/shortening combination originally called for.
- I also replaced the water in the original recipe with apricot jam
- boosted the flavor with additional vanilla and cinnamon
- added dried apricots to the jam for the center filling.
How to make Oatmeal Apricot Cookies
INGREDIENTS
butter:
Use all butter instead of shortening for the best all-natural, homemade cookie taste. Shortening is waxy and tasteless.
apricot flavor:
The best preserves of course are homemade. However, you can always just use a good quality “All-Fruit” Apricot Spread or Preserves. To punch up the flavor of conventional preserves, add in some diced dried apricots.
oats:
Use a combination of both quick oats and whole oats to provide more texture. If you only have the old-fashioned on hand, take old-fashioned oats and pulse up in a small food processor into a course texture. To add even more flavor, toast the oats for 10 minutes at 350 degrees before adding them to the batter.
BAKER’S TIPS
Chill dough:
Be sure to chill the scooped dough for 10 minutes prior to baking. This will ensure less cookie spread and yield a more tender, light cookie.
baking sheets:
Always use light-colored, aluminum cookie sheet. I use Nordic Ware aluminum 18×13 half-sheet pans lined with parchment paper. Aluminum is best for distributing and reflecting even heat during the baking process. Dark cookie sheets conduct more heat off the surface, which may lead to your baked goods to burn or darken on the edges before they are fully cooked.
For even browning, place only 2 cookie sheets in the oven at the same time. Place the cookie sheet horizontally and rotate them halfway through the baking process. To rotate, spin the cookie sheets around 180 degrees and also swap the cookie sheets from top to bottom and vice versa.
Oatmeal Apricot Cookies
Ingredients
WET INGREDIENTS
- 1 c. butter
- 1 c. brown sugar
- ¾ c. sugar
- 2 eggs
- 2 tsp. vanilla
DRY INGREDIENTS
- 1 c. quick oats
- 1 c. old-fashioned oats
- 2 ⅓ c. unbleached flour
- ½ tsp. baking powder
- 1 tsp. salt
APRICOT FILLING
- ½ c. dried apricots finely diced
- ¾ c. apricot jam
- 1 ½ tsp. cinnamon
Instructions
- PREP
- Gather equipment: mixer with paddle attachment, measuring cups & spoons, parchment sheets or silicone baking mat, cookie sheets
- Dice or snip dried apricots into small pieces and add to apricot jam and set aside until use.
MAKE BATTER
- Beat together butter, sugar , brown sugar and eggs until light and fluffy.
- Add in dry ingredients and mix well.
- Scoop batter into cookie pucks and place in airtight container or on cookie sheets. Chill one hour or overnight.
- Using a teaspoon, make a divet into the center of each scoop of cookie batter. Place a 1 teaspoon of apricot filling and then cover with a tiny scoop of batter (enough to cover the jam).
- Place cookie pucks 1” apart on cookie sheet.
BAKE
- Bake at 350° for 15-17 minutes. Let cookies cool and store in air-tight container.
Notes
If time allows, be sure to let the batter rest as hydrating the gluten-free flour is an important step for a light and tender bake. You can make the batter ahead of time and place in the fridge and scoop batter when needed.You can make the cookie batter ahead of time then scoop into balls and freeze to bake later. TO MAKE GLUTEN-FREE Add 1 T. milk to help add moisture to the gluten-free flour. Let batter rest, scoop cookie dough into pucks and chill overnight. Sub your favorite gluten-free flour. Storage: Gluten-free baked goods do not have the same shelf-life as conventional baked goods. Store in airtight container on counter 1-2 days or for best results, seal in in freezer safe container for up to 6 months. When freezing, allow to come to room temperature before opening the container. TO MAKE VEGAN In place of the milk, use unsweetened oat, coconut or almond milkUse vegan butter sticks. My favorite is Country Crock Olive Oil Sticks
To replace the egg, add 1 tsp. soda to the batter with 1 T. vinegar poured on top of the soda.
Swap out chocolate chips with Nestle Allergen-Free Chocolate Chips
