Oatmeal Apricot Cookies (Granola Cookies)

Yield: 40 Cookies
Total Time:
45 mins
These are a wonderfully soft and chewy cookies with slightly crisp edges. We sometimes will macerate the dried fruit in rum, but if that isn't to your taste, feel free to add the fruit directly into the batter without soaking them. Experiment with your favorite nuts in the recipe as well to find what you like best. This dough freezes very well. We will roll or scoop them into balls, then freeze in freezer bags until ready to bake. For thawing, we will just take out the ones we are going to bake when we first turn on the oven and start it to preheat. By the time the oven is to temperature, the cookies have thawed enough.


  • 1 cup (200g) dried Apricots, cut into 1/2" pieces (or other preferred dried fruit)
  • (Optional) Rum or Kahlua , enough to cover the dried fruit
  • 1 cup (100g) chopped Pecans (or other preferred nuts)
  • 2 cups (250g) Flour
  • 1 teaspoon (5g) Baking Soda
  • 1/2 teaspoon Baking Powder
  • 1/2 teaspoon (3g) Kosher Salt
  • 2 cups (180g) Old-Fashioned Oats
  • 1 cup (224g) unsalted Butter , at room temperature
  • 2 cups (440g) packed Brown Sugar
  • 2 Eggs
  • 1 teaspoon (5ml) Vanilla Extract
  • 3/4 cup (125g) dark Chocolate Chips
  • 3/4 cup (125g) Peanut Butter Chips


  1. Preheat the oven to 350°F. Optional-Soak the dried fruit in a bowl with enough alcohol to just cover them.

  2. Put the nuts on a sheet pan and bake for 8-10 minutes, or until aromatic and toasty. Let the cool for a bit, then coarsely chop.
  3. In a bowl, whisk together the flour, baking soda, baking powder, and salt. Stir in the oats. Set aside.

  4. In a mixer, beat the butter and brown sugar until light and fluffy, about 2 minutes. Mix in the eggs and vanilla extract, scraping down the sides of the bowl as necessary.
  5. Stir in the oat mixture until nearly combined. With a large spatula or wooden spoon, stir in the chopped nuts and the chocolate and peanut butter chips. Drain the dried fruit and stir them into the batter.
  6. Scoop heaping tablespoons full of the dough on parchment lined sheet pans, placing them about 1 1/2" apart. Bake for 14-16 minutes, or until the cookies are lightly browned. Let them cool on the sheet pans for a few minutes, then transfer to a wire rack to finish cooling.

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