Best 5 Bonnie Sterns Extra Large Apricot Oatmeal Cookies Recipes
The delectable Bonnie Sterns Extra Large Apricot Oatmeal Cookies are renowned for their exceptional size, chewy texture, and bursting apricot and oat flavors. These cookies, a true culinary delight, are perfect for those who appreciate hearty and wholesome treats. Whether you prefer your cookies soft and gooey or slightly crispy on the edges, this recipe can be tailored to your liking.
Let's cook with our recipes!
BONNIE STERN'S EXTRA-LARGE APRICOT OATMEAL COOKIES
Bonnie Stern is a well-known Canadian chef, cooking instructor, television personality and cookbook author. Her recipes are always great!
Provided by Lennie
Categories Dessert
Time 32m
Yield 12 large cookies
Number Of Ingredients 11
Steps:
- Cream butter until light, then beat in brown and white sugars.
- Add egg, water and vanilla and mix in.
- In a large bowl combine flour with baking soda and salt; stir in rolled oats; stir into batter.
- Add apricots.
- Using 3 tbsp batter for each cookie, place them on a cookie sheet lined with parchment paper.
- Flatten cookies and bake in preheated 350F oven for 14 to 17 minutes.
- Cool on racks.
- Cookies should be crispy around the edges and chewy in the middle.
APRICOT OATMEAL COOKIES
Dried apricots spice up oatmeal cookies with a new-fashioned twist.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h20m
Yield 72
Number Of Ingredients 14
Steps:
- Heat oven to 375°F. In large bowl, beat all ingredients except oats, flour, apricots and pecans with electric mixer on medium speed until creamy, or mix with spoon. Stir in all remaining ingredients.
- Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet.
- Bake cookies 8 to 10 minutes or until edges are brown and centers are soft. Cool 1 to 2 minutes; remove from cookie sheet to wire rack.
Nutrition Facts : Calories 70, Carbohydrate 8 g, Cholesterol 10 mg, Fiber 1 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 50 mg
OATMEAL-APRICOT COOKIES
These cookies are very chewy and not overly sweet. Chopped dried apricots add a surprising fruity taste and go well with the oats and almonds.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 50m
Yield Makes 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. In a medium bowl, combine oats, flour, baking powder, and salt; set aside.
- In the bowl of an electric mixer, cream butter and sugars on medium speed until smooth; beat in egg and vanilla. With mixer on low speed, add oat mixture, and mix until just combined. Stir in apricots and almonds by hand.
- Divide dough into 12 pieces, and roll into balls. Place balls 3 to 4 inches apart on baking sheets. Using your fingers, flatten balls to about a 3/4-inch thickness.
- Bake cookies until edges begin to brown, 25 to 30 minutes. Let cool 5 minutes on baking sheet, then transfer to a wire rack to cool completely.
SOFT OATMEAL APRICOT COOKIES
These cookies are a real attention-getter because of their spicy flavor. They are the perfect snack for a cool fall day.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 7 dozen.
Number Of Ingredients 12
Steps:
- In a bowl, cream shortening and brown sugar. Beat in molasses. Add the eggs, one at a time, beating well after each. Combine remaining ingredients; stir into batter. Cover and refrigerate for at least 2 hours. , Shape into 1-in. balls and place 2 in. apart on greased baking sheets. Bake at 350° for 10 minutes or until browned.
Nutrition Facts : Calories 138 calories, Fat 5g fat (1g saturated fat), Cholesterol 15mg cholesterol, Sodium 67mg sodium, Carbohydrate 20g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein.
AUNT REBA'S OATMEAL COOKIES - BONNIE STERN
Bonnie writes: "These are the best oatmeal cookies ever". I have to agree. Crispy edges, chewy center, great flavour. Everything a good cookie should be. From her book "Friday Night Dinners. These are also great with chocolate chips in place of the nuts. Yummmm.
Provided by Diana 2
Categories Dessert
Time 28m
Yield 60 cookies
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter with both sugars. Beat in egg, vanilla and almond extracts.
- In a separate bowl, combine flour, baking soda and salt.
- Add flour mixture to the butter mixture, and stir Stir in oats and walnuts, if using.
- Roll dough into small balls, about 1 tbsp each. Place balls on parchment lined baking sheets and press very flat with a fork or flat bottom of a glass dipped in flour.
- Bake in a preheated 350*F oven for 8 - 12 minutes.
- Cook on wire racks.
Nutrition Facts : Calories 60.5, Fat 3.4, SaturatedFat 2, Cholesterol 11.2, Sodium 64.7, Carbohydrate 6.9, Fiber 0.4, Sugar 2.7, Protein 0.8
Tips:
- Use fresh, ripe apricots: The fresher the apricots, the better the flavor of your oatmeal will be. If you can't find fresh apricots, you can use dried apricots instead. Just be sure to soak them in hot water for 10 minutes before using.
- Don't overcook the oatmeal: Oatmeal is best when it is cooked just until it is tender. Overcooked oatmeal will be mushy and unappetizing.
- Add your favorite toppings: Once your oatmeal is cooked, you can add your favorite toppings. Some popular options include nuts, seeds, fruits, and spices.
- Make a big batch: This recipe makes a large batch of oatmeal, so it's perfect for a crowd or for meal prep. You can also freeze the oatmeal for later.
Conclusion:
Bonnie Stern's Extra-Large Apricot Oatmeal is a delicious and hearty breakfast option that is perfect for a busy morning. It's easy to make and can be customized to your liking. With its combination of oats, apricots, and spices, this oatmeal is a surefire hit with the whole family.
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