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Apricot Chocolate Oatmeal Cookies on parchment paper

Apricot Chocolate Oatmeal Cookies

These healthy, chewy, and not too sugary cookies with old-fashioned rolled oats, dark chocolate, and the little tangy-sweet taste of apricot are savory and irresistible!
A family favorite enjoyed by all who have tasted them!
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Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Dessert, Snack
Cuisine American


  • ½ cup butter softened
  • ½ cup brown sugar packed
  • ½ cup white sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup all purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 ¼ cup old-fashionned rolled oats
  • ½ cup dried apricots chopped in 4
  • ½ cup bittersweet chocolate chips


  • Preheat oven to 350 F.
  • With a hand mixer or a stand mixer using a paddle attachment, cream the butter and the two sugars until smooth.
  • Add the egg and vanilla extract until combined.
  • In another bowl, whisk the flour, baking soda, and salt.
  • On low, mix the dry ingredients into the wet until combined.
  • Add the rolled oats, apricots, and chocolate chips. The dough will be thick and sticky.
  • On a cookie sheet place parchment paper or a silicone baking mat. Add one tablespoon of dough at a time using a cookie scoop (recommended) or two tablespoons. Leave enough space between them so they can spread nicely.
  • Bake in the oven for 8 to 10 minutes until lightly golden on the edges but still soft in the center.
  • Remove the baking sheet from the oven with gloves. Let cool before putting them on a wire rack. They will quickly harden.
  • Repeat with the remaining dough. You can reuse the same sheet of parchment paper each time.


Adapted from Closet Cooking.
Storage: keep cookies for 2-3 days in an airtight container at room temperature or freeze them for up to six months.
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