Apricot Chocolate Chip Oatmeal Cookies



1 cup butter, softened
1 cup white sugar
1 cup brown sugar
2 eggs
1 Tablespoon Vanilla Extract
2 cups flour
1 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
½ tsp nutmeg
3 cups quick cooking oats
2-3 apricots, pitted and diced
1 ½ cups chocolate chips (I used milk chocolate, but you can use whatever you prefer)


Preheat oven to 350F/190C.

In a medium bowl, cream together the butter and sugars. Add in the eggs, one at a time. Then add the vanilla.

In a separate bowl, combine the flour, baking soda, salt, cinnamon, and nutmeg. Stir into the creamed butter and sugar.

Mix in the oats, then the chocolate chips, and then the apricots. 

Grease a cookie sheet.

Drop dough onto cookie sheet in rounded tablespoons about 2 inches apart.

Bake for 10-12 minutes until golden brown.

Allow to cool for 5 minutes before transferring to a wire cooling rack.

Best served warm.


Note: If you prefer fluffier cookies, chill the dough in the refrigerator for at least an hour before baking.

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