wicked cook 46's Note:
From the Blue Bonnet website. This was a first place winner in a 2003 Ultimate Oatmeal cookie contest. I have not tried it yet and am posting for safe keeping. Times are approximate Easy recipe to halve if needed.
My Private Note
Units: US | Metric
- 1 cup margarine, softened (1 cup = 2 sticks)
- 1/2 cup granulated sugar
- 1 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 2 cups oats, uncooked (quick-cooking or old-fashioned oats)
- 1 1/4 cups all-purpose flour
- 2 eggs, lightly beaten
- 1 cup firmly packed brown sugar
- 1 cup apricot preserves
- 1 cup finely chopped almonds
- 1Preheat oven to 350°F.
- 2Beat margarine and granulated sugar in large bowl with electric mixer on medium speed until light and fluffy.
- 3Blend in almond extract and vanilla.
- 4Add oats and flour; mix well.
- 5Shape level tablespoons of dough into balls.
- 6Place 1 in each of 40 ungreased miniature muffin cups; press dough onto bottom and up side of cup. (Do not press dough over rims of cups.) Set aside.
- 7Mix eggs, brown sugar, preserves and almonds in small bowl until well blended.
- 8Fill each cup with about 1 tablespoon filling.
- 9Bake 25 minutes, or until crusts are golden brown.
- 10Cool briefly in pans on wire racks, about 10 minutes, or until cookie is firm but can still release.
- 11To remove from pans, carefully run knife around rim of each cup; gently lift out cookie with knife.
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Nutritional Facts for Apricot-Almond Oat Cups
Serving Size: 1 (39 g)
Servings Per Recipe: 40
- Amount Per Serving
- % Daily Value
- Calories 159.6
- Calories from Fat 64
- Total Fat 7.2 g
- Saturated Fat 1.1 g
- Cholesterol 10.5 mg
- Sodium 73.9 mg
- Total Carbohydrate 21.9 g
- Dietary Fiber 1.3 g
- Sugars 10.9 g
- Protein 2.9 g