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    You are in: Home / Recipes / Bonnie Stern's Extra-Large Apricot Oatmeal Cookies Recipe
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    Bonnie Stern's Extra-Large Apricot Oatmeal Cookies

    Total Time:

    Prep Time:

    Cook Time:

    32 mins

    15 mins

    17 mins

    Lennie's Note:

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

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    large c ...

    Units: US | Metric


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

    Ratings & Reviews:

    • on July 29, 2002


      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.

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    • on May 18, 2005


      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.

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    • on April 21, 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.

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    Nutritional Facts for Bonnie Stern's Extra-Large Apricot Oatmeal Cookies

    Serving Size: 1 (1053 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 338.3
    Calories from Fat 120
    Total Fat 13.3 g
    Saturated Fat 7.6 g
    Cholesterol 48.1 mg
    Sodium 107.0 mg
    Total Carbohydrate 51.5 g
    Dietary Fiber 3.3 g
    Sugars 30.6 g
    Protein 5.2 g

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