Soft and chewy oatmeal cookies packed with flavor and sweetness from dried cranberries and apricots. These delightful treats offer a comforting taste that perfectly balances wholesome oats with vibrant fruit.
A Beloved Classic Reimagined: Cranberry Apricot Oatmeal Cookies
Every home has its cherished recipes, the ones passed down through generations that evoke comfort and nostalgia with every bite. For our family, my Mom’s Famous Oatmeal Cookies hold a special place. They are the benchmark for what a perfect oatmeal cookie should be: wonderfully soft, delightfully chewy, and infused with that unmistakable homemade charm. Building upon this treasured foundation, I embarked on a culinary adventure to create something new yet equally comforting. With just a couple of thoughtful modifications, these exquisite Cranberry Apricot Oatmeal Cookies were born!
These cookies offer a captivating blend of textures and tastes. Imagine a tender, buttery base, rich with the warmth of vanilla, generously studded with succulent dried cranberries and tender, sweet apricots. The result is a symphony of flavors that will instantly make them a new favorite. Prepare your cookie jar; it won’t stay full for long once these irresistible treats make their debut in your kitchen.
My childhood was punctuated by the aroma of freshly baked cookies emanating from Mom’s kitchen. While she didn’t bake an endless variety, the few she did master were legendary. Christmas always brought forth her delicate sugar cookies, a festive tradition. Throughout the year, we savored her classic Chocolate Chip Cookies, always made with the tried-and-true Nestle Toll House recipe. Her Peanut Butter Cookies were, and still are, absolutely to die for, a perfect balance of nutty flavor and melt-in-your-mouth texture. And, of course, her Oatmeal Cookies were a constant source of joy, a testament to simple, wholesome ingredients creating pure deliciousness. I adored them all.
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Sharing the Sweet Legacy: Family Cookie Recipes
I’ve previously had the pleasure of sharing both the Peanut Butter and the original Oatmeal Cookie recipes with you. And why wouldn’t I? They are both absolutely amazing, truly timeless treasures from my mother’s kitchen. As a good friend, it’s my duty to share such culinary gems! In fact, my entire recipe index is overflowing with a variety of cookie recipes, so be sure to explore and find your next baking project. It had been a little while since I’d added a new cookie creation to the collection, but then, one serene morning, an idea for these Cranberry Apricot Oatmeal Cookies blossomed in my mind, and I knew I had to bring them to life.
The beauty of these family recipes lies not just in their deliciousness, but in the memories they hold. Each batch baked is a journey back in time, to simpler days filled with warmth, laughter, and the comforting presence of loved ones. These are the cookies that define our shared history, making every bite a taste of home. They are more than just ingredients; they are a legacy of love and tradition that continues to inspire new creations.
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The Inspiration Behind the Flavor: Cranberry and Apricot Harmony
Recipes often come to me in a unique way, almost like a vivid dream but within that semi-awake state just before consciousness fully kicks in. It’s in these moments that I “dream up” flavor combinations that feel so compelling, I simply must bring them to fruition immediately. This particular inspiration led me to consider a vibrant pairing: apricots and cranberries. Why not, indeed?
Apricots have always held a special place in my heart, a favorite fruit since childhood. My Mom frequently bought the canned variety, and their sweet, slightly tangy taste was a constant delight. Later, when I became a mother and began introducing baby food fruits to my own little ones, apricots were always among my top choices to feed them. Of course, I had to “test” each batch first – you can’t go giving babies something without a thorough quality check, right? That rich, familiar apricot flavor has been with me through every stage of life, making it a natural fit for a new comforting cookie. The tartness of dried cranberries offers a perfect counterpoint to the sweetness of apricots, creating a balanced and exciting flavor profile that elevates the simple oatmeal cookie to something truly special.
Sourcing Quality Ingredients for Superior Taste
With the delicious vision of cranberry apricot oatmeal cookies firmly in mind, I made my way to Fresh Thyme, a favorite local market known for its excellent selection of natural and organic products. I adore their bulk bins, which are always brimming with an impressive array of dried goods, nuts, and grains. It’s a treasure trove for any baker, offering endless possibilities for creative recipes.
On this particular trip, I happily scored some beautifully plump dried apricots and juicy dried cranberries. For the oats, there was no question – I reached for Bob’s Red Mill Old Fashioned Oats. They are, without a doubt, my absolute FAVORITE! Their quality and texture are unmatched, providing the perfect base for a truly chewy and satisfying oatmeal cookie. I may have also indulged in a bag of their dark chocolate-covered cherries while I was there, but let’s just say that’s a delightful secret for another story altogether. The key to these cookies lies in starting with high-quality, flavorful ingredients, and Fresh Thyme and Bob’s Red Mill never disappoint.
Crafting the Perfect Blend: Our Unique Cookie Twist
To create these unique cranberry apricot oatmeal cookies, I started with the fundamental recipe for my Mom’s classic oatmeal cookies. It’s a time-tested base that guarantees a soft and chewy texture every time. However, to allow the distinct flavors of the new fruits to shine, I made a few strategic adjustments. First, I opted to omit the cinnamon. While cinnamon is lovely in traditional oatmeal cookies, I wanted the apricot and cranberry notes to take center stage, unmasked by other spices. Instead, I upped the vanilla extract, ensuring a richer, more aromatic base that complements the fruit beautifully.
Next came the star ingredients: the dried apricots and cranberries. I took care to chop the dried apricots into pieces just a little bit larger than the cranberries. This slight variation in size creates a delightful textural contrast in every bite and ensures that you get a lovely chewiness from the apricots. The goal was to guarantee a satisfying burst of fruit in every single nibble, a vibrant mix of sweet and tart that makes these cookies truly irresistible. Once the fruit was carefully folded into the perfectly mixed dough, the kitchen began to fill with the promise of something truly special.
Baking to Perfection: Tips for Soft, Chewy Oatmeal Cookies
Once your dough is perfectly mixed and studded with those delicious cranberries and apricots, it’s time for the magic to happen in the oven. Using a cookie scoop helps ensure uniform size, which leads to even baking. Simply scoop generous mounds of dough onto an ungreased cookie sheet, leaving enough space between each cookie for them to spread slightly as they bake. These cookies bake up relatively quickly, typically around 11 minutes, or until their edges turn a beautiful, light golden brown.
The crucial secret to achieving that coveted soft and chewy texture is to avoid overbaking. While you want the edges to be set, the centers should still look slightly underdone when you pull them from the oven. They will continue to cook slightly on the hot baking sheet as they cool, firming up to the perfect consistency. If you bake them until they are completely golden and firm, you’ll end up with a crispier cookie, which isn’t the goal for these wonderfully soft and chewy treats. For an extra touch of indulgence, these cookies are truly irresistible when served warm. There’s no judgment here if you decide to pop a cooled cookie into the microwave for a few seconds to recapture that fresh-from-the-oven warmth and gooeyness every single time you reach for one!
Another Family-Friendly Delight: PB&J Oatmeal Cookie Bars
If you’re looking for another fantastic and fun cookie recipe that’s sure to be a hit with everyone, young and old, you absolutely must try our PB&J Oatmeal Cookie Bars! These bars combine the beloved flavors of peanut butter and jelly with the wholesome goodness of oatmeal, all in a convenient, easy-to-eat bar form. Your kiddos (and grown-up “kiddos”) will gobble these right up, making them perfect for after-school snacks, lunchbox treats, or any time you need a sweet and satisfying bite. They’re a playful twist on a classic sandwich, reimagined as a comforting baked good.
What do you say we get to baking and filling up that cookie jar with these delightful Cranberry Apricot Oatmeal Cookies?
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Print Recipe
Cranberry Apricot Oatmeal Cookies
Ingredients
- ½ cup shortening
- ½ cup butter softened (one stick, unsalted)
- 1 cup brown sugar
- 1 cup sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1½ cup all-purpose flour
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 3 cups Old Fashioned Rolled Oats
- 3/4 cup dried apricots chopped
- 3/4 cup dried cranberries (e.g., Craisins)
Instructions
- Preheat oven to 350°F (175°C).
- In a large mixing bowl, cream together the softened butter and shortening until light and fluffy. Gradually add in the brown sugar and granulated sugar, beating until well combined. Beat in the vanilla extract and eggs one at a time, mixing until the mixture is smooth and aerated.
- In a separate bowl, whisk together the all-purpose flour, cinnamon, and baking soda. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated. Be careful not to overmix.
- Gently fold in the Old Fashioned Rolled Oats until evenly distributed throughout the dough. Then, fold in the chopped dried apricots and dried cranberries (Craisins), ensuring they are well incorporated.
- Drop rounded tablespoons of dough onto an ungreased cookie sheet, leaving about 2 inches between each cookie. Bake for about 11 minutes, or until the edges are lightly browned and the centers are still slightly soft. Do not overbake, as the cookies will lose their desired chewy texture if baked too long.
- Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature!