Apricot Walnut Oatmeal Cookies are puffy, buttery oatmeal cookies with added bits of sweet apricot, hints of cinnamon, and chopped walnuts. These cookies are so delicious…it is impossible to eat just one! First, you have the rich, buttery oatmeal base that is slightly crisp around the edges but light and soft in the center. Then, the bits of apricot add the perfect touch of sweetness. Finally, the chopped walnuts provide wonderful earthiness, salt, and crunchy texture.
Let’s talk about oatmeal cookies. They typically get a bad rap with most people choosing all other varieties first and leaving these behind. I think the reason why these cookies are so underrated is because you just haven’t had the right oatmeal cookie. This recipe will change all of that!
Apricot Walnut Oatmeal Cookie Key Ingredients
Let’s take a closer look at the ingredients that make up this delicious cookie.
Butter
I prefer to use salted butter in most of my recipes but if you are using unsalted, you may need to increase the amount of salt in the recipe a little.
Sugars
We use both brown sugar and granulated in this cookie. Each plays a different role with regard to both flavor and texture. Granulated sugar, when creamed with butter, aerates the dough creating a light, puffy cookie. Meanwhile, brown sugar contains molasses which helps to make the cookie soft and chewy.
Eggs
Eggs give your cookie structure and serve as a binder.
Vanilla Extract
Vanilla extract acts as a flavor enhancer. I always use pure vanilla extract in my baking. It really elevates the quality of your baked goods.
Flour
I use King Arthur flour for all of my baking needs. (Not an affiliate – just really like their flour!) This specific all-purpose flour has a higher protein percentage (11.7%) than most other brands. A higher protein percentage equates to a stronger flour. All-purpose flour serves a wide variety of baking needs from cakes to pies to some breads.
Cornstarch
Cornstarch helps the cookies to not spread as much and creates a tender crumb.
Baking Soda
Baking soda helps to leaven the cookie by releasing carbon dioxide. This is a chemical reaction that occurs when the baking soda mixes with brown sugar.
Salt
Salt acts to enhance the flavor of the cookie, balancing the sweetness.
Cinnamon
Ground cinnamon adds spice and warmth to the cookies.
Oats
I prefer to use old-fashioned rolled oats when making oatmeal cookies. Specifically, I use the gluten-free version as they are my favorite! Old-fashioned rolled oats are thicker and heartier than quick oats, providing a chewy texture and nutty flavor.
Apricots and Walnuts
The apricots and walnuts are completely optional in this recipe. For the apricots, we use dried apricots that we then chop up into small pieces. If you prefer raisins instead, feel free to use them! Or, if you would like to replace the walnuts, substitute the nut of your choice.
How Do I Store Apricot Walnut Oatmeal Cookies?
Store in an airtight container at room temperature for up to 1 week, in the refrigerator up to 2 weeks, or in the freezer up to 3 months.
Tips
- Measure correctly – I highly recommend using a kitchen scale when baking. Because baking measurements need to be exact, using a scale helps to measure as precisely as possible. It quite honestly was a complete game changer for me when I first started using one! I would be lost without it now.
- Room temperature is important! When certain ingredients (eggs, cream cheese, butter, etc.) are listed as room temperature, there are scientific reasons behind this. At room temperature, these ingredients blend together better and result in a smoother batter. Ultimately, you will end up with a better final product!
- To soften butter quickly, slice into small pieces and let sit on the counter while you gather the rest of your ingredients. Room temperature butter may be cooler than you think. You will know it is ready when you press your finger into it, it leaves an indent but does not sink into the butter.
- Chill dough – I recommend chilling the dough prior to forming cookies so that the dough is easier to work with as you are forming the balls. You may also chill the formed cookies prior to baking for extra lift.
My Preferred Tools
You may already have many of these items in your kitchen. I recommend the following for this recipe:
- Kitchen Scale – precisely measure ingredients
- Baker’s Half Sheet – to bake cookies
- Cooling Racks – to cool cookies and dishwasher friendly!!
- Stand Mixer – to mix dough
If you like this recipe, try our
Apricot Walnut Oatmeal Cookies
Apricot Walnut Oatmeal Cookies are puffy, buttery oatmeal cookies with added bits of sweet apricot, hints of cinnamon, and chopped walnuts. These cookies are so delicious...it is impossible to eat just one!
Ingredients
- 1 cup (2 sticks) salted butter, softened
- 1 cup (213 g) brown sugar, packed
- ½ cup (99 g) granulated sugar
- 2 eggs, room temp
- 1 Tbsp pure vanilla extract
- 2 cups (240 g) all-purpose flour
- 1 tsp cornstarch
- 1 ¼ tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- 3 cups (267 g) old-fashioned oats
- ¾ cup dried apricots, chopped
- 1 cup walnuts, chopped
Directions
- Step 1 PREP: Preheat oven to 350 degrees F. Line cookie sheets with parchment paper.
- Step 2 COOKIES: Using a handheld or stand mixer, beat butter for a few seconds until creamy. Add sugars and beat until light and fluffy. Scrape down sides and bottom of bowl as necessary.
- Step 3 Add eggs, one at a time, mixing well after each addition. Mix in vanilla extract.
- Step 4 In a separate bowl, combine flour, cornstarch, baking soda, salt, and cinnamon. Add to wet ingredients and mix until just combined. Scrape down bowl again and then mix in oats, apricots, and walnuts. Chill dough in the refrigerator for 15-20 minutes.
- Step 5 BAKE: Drop cookies by rounded tablespoon onto prepared cookie sheets and bake for 11-14 minutes or until edges are light golden brown. (The centers may still seem soft and that is ok.) (You can chill cookie dough between batches as well. I like to form dough into tablespoon-sized balls and place in freezer for 10 minutes or so before baking.) Let cookies cool on cookie sheet for at least 5 minutes before transferring to cooling rack.
- Step 6 STORAGE: Store in an airtight container at room temperature for up to 1 week, in the refrigerator up to 2 weeks, or in the freezer up to 3 months.
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