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Oatmeal Apricot Crisps

Rated as 4.25 out of 5 Stars

"A crisp oatmeal cookie with great flavor. Freezes well if they don't disappear too quickly."
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Ingredients

servings 266
Original recipe yields 18 servings (3 dozen)

Directions

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  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Cream butter and sugar until fluffy. Add eggs and beat well. Add flour, baking soda, and salt. Mix well.
  3. Stir in oatmeal, apricots, and sunflower seeds.
  4. Shape into 1 inch balls. Place on lightly greased cookie sheet. Flatten each cookie with the bottom of a glass or jar. Bake 10-12 minutes. Store airtight or freeze.

Nutrition Facts


Per Serving: 266 calories; 8.2 44.7 4.5 34 162 Full nutrition

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Reviews

Read all reviews 16
  1. 16 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

These are the best oatmeal cookies I have ever made! I separated the batter into two separate bowls and added dried cherries to one of them, a great treat and fun for the kids to eat!

Most helpful critical review

I made half a batch of these following the recipe to a T. They are nice to eat with a cup of coffee in the morning because they are not too sweet. I find that the first bite of each cookie is ...

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These are the best oatmeal cookies I have ever made! I separated the batter into two separate bowls and added dried cherries to one of them, a great treat and fun for the kids to eat!

I made only a few slight changes. I was out of eggs, so I used a 1/2 cup applesauce instead. I also added the smallest dash of vanilla extract and omitted the sunflower seeds since I did not h...

I really like these cookies, however it is for the out-side-of-the-box flavor they have. Every bite I take seems as though it's missing something. I will experiment with the recipe and see how I...

I modified this recipe using suclarose in place of the sugar, egg substitute in place of the eggs, and flaxseed meal instead of the seeds. It was very tasty!

I added 3/4 cup margarine instead of the 1/2 cup butter as the dough was much too dry and crumbly too work with. Left out the sunflower seeds and added l cup of chopped apricots instead. Next ...

I made half a batch of these following the recipe to a T. They are nice to eat with a cup of coffee in the morning because they are not too sweet. I find that the first bite of each cookie is ...

Odd as they may be, these we really a hit! These were moist and chewy; the flavors are a great twist on a basic oatmeal cookie. As usual I used a combination of white spelt and whole spelt flou...

This was good, but I think too sweet and bland. Maybe more cinnamon (I used 1 tsp) and some nutmeg would help? I only put in 1 2/3 c sugar but next time I will try maybe 1 c. I only used 1 egg...

Yum! A very wholesome and tasty cookie! I modified this a bit based on what I had on hand. I didn't quiet have 1/2 cup butter, so I added some unsweetened applesauce. I didn't have sunflower see...