A crisp oatmeal cookie with great flavor. Freezes well if they don’t disappear too quickly.
Original recipe makes 3 dozen
1/2 cup butter
2 cups white sugar
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
2 cups rolled oats
1/2 cup dried apricots, chopped
1/2 cup dry roasted sunflower seeds
- Preheat oven to 375 degrees F (190 degrees C).
- Cream butter and sugar until fluffy. Add eggs and beat well. Add flour, baking soda, and salt. Mix well.
- Stir in oatmeal, apricots, and sunflower seeds.
- 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.
Calories: 266 kcal
Carbohydrates: 44.7 g
Cholesterol: 37 mg
Fat: 8.2 g
Fiber: 2 g
Protein: 4.5 g
Sodium: 162 mg