Family Favorite Chewy Apricot Pecan Oatmeal Cookies
Indulge in the warm, comforting flavors of these Family Favorite Chewy Apricot Pecan Oatmeal Cookies—a delightful twist on a classic treat. Featuring tender, chopped dried apricots and nutty pecans folded into a cinnamon-spiced oatmeal cookie dough, this recipe offers the perfect balance of chewy texture and irresistible sweetness. With just 15 minutes of prep time, these cookies are easy to whip up for any occasion, making them a go-to dessert for family gatherings, holiday baking, or a cozy snack. The secret lies in the combination of old-fashioned rolled oats and brown sugar, which create that signature chewiness, while a hint of vanilla enhances every bite with a comforting, homemade feel. Serve them fresh from the oven with a glass of milk or store for up to five days for an anytime treat that's sure to be a hit!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup packed brown sugar
- 0.5 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1.25 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 3 cups old-fashioned rolled oats
- 1 cup dried apricots, chopped
- 0.75 cup pecans, chopped
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, use a hand or stand mixer to beat the butter, brown sugar, and granulated sugar together until creamy and smooth, about 2-3 minutes.
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, ground cinnamon, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Stir in the rolled oats, chopped dried apricots, and chopped pecans until evenly distributed throughout the dough.
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
Bake in the preheated oven for 9-11 minutes, or until the edges are lightly golden. The centers will look slightly underbaked but will set as they cool.
Remove the baking sheets from the oven and allow the cookies to cool on the sheets for 5 minutes before transferring them to wire racks to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage. Enjoy your chewy apricot pecan oatmeal cookies with your favorite beverage!
Nutrition Facts
Calories |
4706 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 186.2 g | 239% | |
| Saturated Fat | 67.8 g | 339% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 620 mg | 207% | |
| Sodium | 2048 mg | 89% | |
| Total Carbohydrate | 734.5 g | 267% | |
| Dietary Fiber | 51.1 g | 182% | |
| Total Sugars | 430.9 g | ||
| Protein | 71.9 g | 144% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 576 mg | 44% | |
| Iron | 25.6 mg | 142% | |
| Potassium | 3448 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
