Bonnie Stern's Extra-Large Apricot Oatmeal Cookies

Total Time
Prep 15 mins
Cook 17 mins

Bonnie Stern is a well-known Canadian chef, cooking instructor, television personality and cookbook author. Her recipes are always great!

Ingredients Nutrition


  1. Cream butter until light, then beat in brown and white sugars.
  2. Add egg, water and vanilla and mix in.
  3. In a large bowl combine flour with baking soda and salt; stir in rolled oats; stir into batter.
  4. Add apricots.
  5. Using 3 tbsp batter for each cookie, place them on a cookie sheet lined with parchment paper.
  6. Flatten cookies and bake in preheated 350F oven for 14 to 17 minutes.
  7. Cool on racks.
  8. Cookies should be crispy around the edges and chewy in the middle.
Most Helpful

Wretched! is what I was thinking as I formed these cookies. These are a disaster. So why am I rating 4 stars? Because I don't like to slam anyone's recipe and because I made some last second changes to help alleviate a disater that just might be to someone else's liking. First---If you made 12 cookies as the recipe called for they would be the size of dinner plates. So I changed to 1 tablespoon per cookie and wound up with 36 3-inch cookies instead. Second---I tossed the chopped apricots with about a teaspoon of the flour called for so that they could actually be mixed into the dough. Otherwise I would have had some apricot cookies and some oatmeal cookies, but few apricot-oatmeal cookies because those apricots tend to hang out together. Third---I had to wet my hands and press the cookies out to shape them, because the dough was too sticky-which meant I was not going to get a tender, chewy cookie. Fourth---I baked on an insulated cookie sheet at 350 for 11 minutes(I'm sorry but I hate the look of raw dough--I have to have a little color). What I wound up with was by all accounts edible, not too sweet with a sort of cracker texture, but with some chewiness from the oats. I don't think I would make again, unless I was wanting to make a crisp cookie, and if I did I would definitely add some cinnamon, or spice mixture to it to liven it up a bit. Lots of ginger comes to mind. Hope this helps someone out there avoid a mistake or steers them toward something they might actually like.

Deborah1 July 29, 2002

I really liked this cookie. It was moist and not overly sweet which made them my kind of cookie. It went very well with my hot tea. I used a 1/4 cup to form my cookies and got more than 12. Thanks Lennie Bullwinkle.

bullwinkle May 18, 2005

This is an excellent cookie which I will keep making. I followed the instructions exactly as outlined. The recipe has been frequently requested by my friends who are into outdoors activities. Definitely a keeper.

jeanwhal April 21, 2005