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Amaretto Apricot Oatmeal Cookies by Magnolia Days

Amaretto Apricot Oatmeal Cookies

Amaretto Apricot Oatmeal Cookies are loaded with apricots and almonds. It's a fruity, nutty, and delightful treat with the goodness of oats.
Course Cookie
Cuisine American
Prep Time 22 minutes
Cook Time 48 minutes
Total Time 1 hour 10 minutes
Servings 4 dozen
Author Renee


  • 14 tablespoons unsalted butter at room temperature
  • 3/4 cup firmly packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 eggs at room temperature
  • 1 tablespoon amaretto * almond liqueur
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 cups uncooked old-fashioned oats
  • 3/4 cup chopped dried apricots
  • 1/2 cup finely chopped blanched almonds


  1. Preheat oven to 350°F. Line baking sheets with parchment paper or non-stick liner.
  2. Beat butter, brown sugar, and granulated sugar in a large bowl until light and fluffy.
  3. Add eggs and amaretto and beat well.
  4. Whisk together flour, baking soda, and salt. Add to creamed mixture and beat until just combined.
  5. Stir in oats, apricots, and almonds.
  6. Drop by rounded tablespoonfuls 2 inches apart on baking sheets.
  7. Bake for 12 minutes, or until light golden brown.
  8. Cool cookies on baking sheet for 1 minute. Transfer cookies to a wire rack and cool completely.

Recipe Notes

You can substitute 1/2 teaspoon almond extract plus 2 teaspoons water for the amaretto if desired.