If you’re looking for a soft and chewy oatmeal cookie that’s a notch above the traditional, then you’ll love Cranberry Apricot Oatmeal Cookies. Dried fruit and spices will make these a family favorite.
I’ve been making cookies for gifts at Christmas for as long as I can remember. Teachers, coaches, babysitters and friends all get a gift bag at Christmas with three to four of my favorites and Cranberry Apricot Oatmeal are sure to be included.
I’m always trying to come up with something a little different, although there’s nothing wrong with traditional chocolate chip or peanut butter. Since I’m giving a gift, I want it to be something they might not have tried.
I found the idea of adding apricots and cranberries in The Dahlia Bakery Cookbook. I love dried apricots especially in Apricot Bars, which is always a favorite on the blog, but I had never thought to add them to oatmeal cookies.
They look like a traditional oatmeal cookie but the flavors will surprise you. The combination of dried apricots and cranberries along with cloves and ginger will remind you of an old fashioned spice cookie.
What you’ll need to make the best oatmeal cookies
Plus you’ll need pantry supplies – flour, baking soda, butter, brown sugar, regular sugar, eggs and vanilla.
How do you make cranberry apricot oatmeal cookies
Step 1: Cream the butter and sugars but just to combine them, not light and fluffy. Add eggs one at a time then add the dry ingredients.
Step 2: Add the dried fruit and combine.
Step 3. Scoop into desired size and place on a parchment lined cookie sheet. Bake for about 10 minutes.
These will hold their shape well because of the oatmeal so they won’t get all crumbled before your friends get them home. This also makes them easy to ship. They will be crispy on the edges and chewy and soft in the center.
How do you keep cookies from spreading
I have a few suggestions if you’re cookies are spreading more than you want while baking.
- I have trouble with cookies spreading when the butter is too soft. I’ll take the butter out to warm up and then get distracted and by the time I get to the cookies the butter is too soft. You should be able to push on the butter and make an indentation. If your finger goes into the butter, it’s too soft. To fix this, you can refrigerate the dough for about 2 hours.
- Not enough flour can cause them to spread, so try to be precise with measuring. I lightly fill the measuring cup and scrape my finger across the top.
- It could also be from over beating the butter and sugar, you just want it combined, or over mixing once you have added the dry ingredients. Try mixing just until the flour is incorporated.
This will be a recipe everyone will be asking you for. When I’m making these for gift bags where I am including several types of cookies, I’ll make them smaller using about 2 tablespoon of dough per cookie. If you want a bigger cookie, like those in the photo, use a regular size ice cream scoop. For the smaller cookies, you can reduce the baking time by about a minute depending on your oven.
So if you want to bring something different to your cookie exchange, or just in the mood for a delicious cookie, grab a glass of milk and give these a try.
FAQ’s and tips
If your butter was too soft when you made the dough then you should refrigerate the dough or your cookies will spread while baking.
You can but the texture will be different and they will be less chew.
Yes, place the dough in an airtight container or freezer bag and let it warm up so that you can scoop it with an ice creamer scooper.
More delicious cookies to try
- Chocolate cherry cookies
- Pistachio cranberry shortbread
- Spicy peanut butter cookies
- Sandwich cookies
- S’more cookies
- Potato chip cookies
- Chocolate chip shortbread
- Sprinkle cookies
- Pumpkin cookies
- Salted vanilla oatmeal cookies
Cranberry Apricot Oatmeal Cookies
- 1 cup plus 2 tablespoons butter softened
- 1¼ cups brown sugar
- ¾ sugar
- 2 eggs room temp
- 1 teaspoon vanilla
- 2 cups plus 2 tablespoons flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- ½ teaspoon cloves
- 2 ½ cups old fashioned oatmeal
- ½ teaspoon salt
- 1 cup dried apricots diced
- ⅓ cup golden raisins
- ⅓ cup dried cranberries
- Preheat oven to 375º and line cookie sheets with parchment paper.
- In the bowl of an electric mixer on medium-high speed, combine the butter, sugars and vanilla, beat on medium speed until combined.
- Add eggs one at a time, beating to incorporate and scraping down the sides.
- In a separate bowl, whisk together flour, oats, baking soda, spices and salt. With the mixer on low, add to to the butter mixture, beat just until incorporated. Do not overtax.
- In a separate bowl, combine the apricots, raisins, and cranberries. Add to the dough and mix until combined.
- Useing an ice cream scoop, scoop out dough onto parchment lined baking sheets. Pat down each mound with your hand just a little.
- Bake for 9-14 minutes, if large cookies, 9-10 if smaller cookies, until golden brown around the edges but still slightly pale in the middle.
- Allow to cool on a wire rack.
Barbara’s Tips + Notes
- Make sure butter is not too soft, you should be able to make an indentation with your finger but not go all the way in.
- If you want flatter cookies, bang the cookie sheet on the counter when they come out of the oven.
- You can substitute quick oats but the texture will be different.