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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.
Prep Time 22 minutes
Cook Time 48 minutes
Total Time 1 hour 10 minutes
Servings 4 dozen
Author Renee
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14
tablespoons
unsalted butter
at room temperature
-
3/4
cup
firmly packed light brown sugar
-
1/2
cup
granulated sugar
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2
eggs
at room temperature
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1
tablespoon
amaretto *
almond liqueur
-
1 1/2
cups
all-purpose flour
-
1
teaspoon
baking soda
-
1/2
teaspoon
salt
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3
cups
uncooked old-fashioned oats
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3/4
cup
chopped dried apricots
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1/2
cup
finely chopped blanched almonds
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Preheat oven to 350°F. Line baking sheets with parchment paper or non-stick liner.
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Beat butter, brown sugar, and granulated sugar in a large bowl until light and fluffy.
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Add eggs and amaretto and beat well.
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Whisk together flour, baking soda, and salt. Add to creamed mixture and beat until just combined.
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Stir in oats, apricots, and almonds.
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Drop by rounded tablespoonfuls 2 inches apart on baking sheets.
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Bake for 12 minutes, or until light golden brown.
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Cool cookies on baking sheet for 1 minute. Transfer cookies to a wire rack and cool completely.
You can substitute 1/2 teaspoon almond extract plus 2 teaspoons water for the amaretto if desired.