Last updated on April 4th, 2025

Ingredients
Dietary Substitutions
- TO MAKE GLUTEN FREE
Equipment
Storage
Related Recipes

Oatmeal Apricot Cookies are soft, cake-like, lightly spiced and filled with apricot filling in the center. They were my nan’s signature cookie and a longtime family favorite. I’ve given the recipe a modern update using natural ingredients while keeping its nostalgic charm.

These wholesome cookies have a generous dollop of filling, made from apricot spread and dried apricots in the center, unlike oatmeal cookies with dried apricots mixed in. These cookies make for a perfect addition to a cookie tray for a tea party, as the original recipe suggests.

My vintage inspiration.

My vintage inspiration for these old-fashioned oatmeal apricot cookies comes from my Nana and mom, but the original recipe is from the 1964 “Freezing & Canning Cookbook,” published by Farm Journal. I couldn’t believe this “hidden jem” of a recipe would be found in a vintage cookbook about food preservation.

I used all butter instead of the butter and shortening combination originally called for in the recipe
I replaced the water in the original recipe with apricot fruit spread into the batter
I added additional vanilla and cinnamon for more flavor
In addition to just using the jam, I added diced dried apricots to the filling
I used less all-purpose flour and added Instant ClearJel for a light, more tender texture.

Ingredients

butter: American butter is made from cream and contains 80% butterfat as regulated by the USDA. Try to use a good quality butter in baked goods as it will make a difference. Another option is European butter, which is churned longer, has a higher fat content (82%-85%), with less water it yields more flavor, but can be more expensive.

flour: Use all-purpose unbleached flour that contains between 10-12% protein. My favorite is King Arthur or Sir Galahad Artisan Flour (its name when purchased in bulk) which contains 11.7% protein. Do NOT use Bread flour as it contains 11-14% protein, thus producing more gluten and yields dense baked goods.

oats: Oats are a whole grain that is high in fiber and commonly used for cereal or baked goods. Quick oats are pre-cooked and come in smaller pieces, while whole oats remain in their natural form and take longer to cook.

sugar: Sugar is derived from sugarcane and is a key ingredient in baking that provides sweetness, texture, and moisture to baked goods. The most common type being granulated white sugar. For a more natural option, use cane sugar which is less processed and has a slight golden color and hint of molasses. It does have a slightly courser texture, so be sure to incorporate a bit longer when mixing into recipes.

brown sugar: Brown sugar is granulated sugar with molasses added, providing deep flavor and moisture to baked goods. Light brown sugar contains 3.5% molasses, while dark brown sugar has 6.5% giving a more robust flavor profile.

eggs: Eggs are important in baking because their protein provides structure, they are a natural leavener trapping air that expands during baking, and they add moisture to baked goods.

salt: Use a fine-ground salt in baked goods. Pink salt is a great choice because it adds essential minerals and nutrients.

ClearJel: Add Instant ClearJel to baked goods for a light and tender texture. If ClearJel is hard to find, cornstarch is a good substitute. To swap: If the recipe calls for 1 T. cornstarch, use 1 1/2 T. ClearJel. If the recipe calls for 2 T. flour or tapioca, use 1 T. ClearJel. The ClearJel will also help with structure and moisture retention.

vanilla extract: Vanilla provides hints of caramel and spice, enhancing the depth of flavor to baked goods. Always use a high-quality, all-natural brand that is made from real vanilla beans containing at least 35% alcohol. MAKE YOUR OWN! Purchase Grade B vanilla beans (also called extract-grade), which have less moisture and a more concentrated flavor. Place 8 oz. of bourbon (or vodka) in glass bottle or jar. Split 5-7 vanilla beans down the middle and add to bottle. Let it sit for 3-6 months in a cool, dark place. As you use it, continue to replace the bourbon and add more beans as it keeps for many years.

apricot spread: Use homemade preserves or a good quality “All-Fruit” Apricot Spread. A fruit spread contains fewer ingredients, less sugar and more concentrated flavor than fruit preserves. I used a homemade apricot jam from fresh apricots I picked in late July from a farm in Southern Michigan. Their growing season is short, but you can sometimes find fresh apricots at Costco.

dried apricots: Dried apricots are fresh apricots that have been dehydrated by having the moisture removed. They have a more intense flavor than fresh apricots because the process concentrates the flavor, making them tangy, chewy, and sweet.

Baker’s Tips

For thick cookies, chill the batter for at least 10 minutes and bake on Silpat baking mat to ensure less spread.
For thin and crispy cookies, use parchment paper and scoop cookie dough and put them right into the oven as it will create more spread.
Always use light-colored, aluminum cookie sheet. I use Nordic Ware aluminum 18×13 half-sheet pans lined with Silpat baking mat or parchment paper. Aluminum is best for distributing and reflecting even heat during the baking process.
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° and swap the cookie sheets from top to bottom and vice versa.

Dietary Substitutions

For the past 12+ years, I have owned an all-natural specialty bakery converting conventional recipes to gluten free, vegan, wholesome, etc. Read more about it here.

TO MAKE GLUTEN FREE

Be sure to let the batter rest to help eliminate grittiness. Even letting the batter sit 15 minutes will yield a light and tender baked good. You can let batter sit in the fridge overnight, and up to 3 days.
Use a premium gluten-free flour blend.
Add 1-2 tablespoons additional buttermilk to help hydrate the flour.
Reduce the oven temperature by 25°, as gluten-free flour is delicate and could burn before the center is done.
Gluten-free baked goods dry out quickly, so put them in a sealed container right away.

TO MAKE VEGAN/DAIRY FREE

To replace the egg, place 1 tsp. of baking soda into your baked good and pour 1 T. white vinegar on top of the baking soda.
Swap out the butter with unsalted vegan butter sticks.
Replace the dairy with unsweetened oat or almond milk.

Equipment

Recommended tools: (affiliate links)

Storage

Pre-baked cookies:

You can make the batter and store until ready to bake.
Short-term, scoop the batter into cookie pucks/balls and place in storage container until use.
Long-term, place all of the mixed batter into a ziploc bag or storage container and let the batter come to room temperature before scooping into cookie pucks/balls.

Baked cookies:

Store baked cookies in airtight container on counter 1-2 days.
Seal in in freezer safe container for up to 6 months. Place cookies in layers lined with parchment paper. You can also individually heat seal cookies and place them in a larger container.
To thaw frozen cookies, allow them to come to room temperature before opening the container.