Recipe by Enjolinfam
I hear these are soft and chewy and delicious, and I can't wait to try them! Recipe by Brenda Walsh on the show Cooking with the Micheff Sisters on their Holiday Cooking Swap episode. Keep fresh by storing in an air-tight plastic container. For variety, try adding raisins, dried cranberries, or dried prunes. You can also substitute pecans for the walnuts, or use other nuts as you like. She didn't specify the amount of cookies it makes so I did an estimation based on some of my own cookie recipes, so let me know if it's off. Enjoy!
Top Review by Sydney Mike
This cookie recipe went together very easily for me & I ended up with 23 of the tasty little buggers! Another time I want to try apricots AND dried cranberries, but the recipe, as is, makes for some great tasting cookies! Thanks for sharing! [Tagged, made & reviewed in 1-2-3 Hit Wonders cooking game]
- 2 1⁄2 cups quick-cooking rolled oats
- 1 cup walnuts, chopped
- 1 1⁄2 cups brown sugar
- 2⁄3 cup vegan margarine
- 1 teaspoon vanilla
- 2 tablespoons cornstarch
- 1 tablespoon water
- 1 cup unbleached white flour
- 1 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1 cup dried apricot, finely diced
Directions See How It's Made
- Preheat oven to 350 degrees. In large mixing bowl, combine brown sugar, margarine, vanilla and water. Mix.
- well, then add the rest of the ingredients.
- Drop dough by rounded tablespoons onto an ungreased cookie sheet, placing them about 2 inches apart.
- Bake for 8 - 10 minutes or until golden brown. Cool slightly, then remove from the cookie sheet.