Oatmeal Apricot Crisps

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 eggs
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


  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.


Calories: 266 kcal
Carbohydrates: 44.7 g
Cholesterol: 37 mg
Fat: 8.2 g
Fiber: 2 g
Protein: 4.5 g
Sodium: 162 mg