Fruity Oatmeal Cookies

Submitted by Chef #586641

"My mom doesn't like raisins, so this recipe suits her tastes. It's a twist on the traditional oatmeal cookie - using dried apricots in place of raisins."

 

• Ready In: 28mins
• Ingredients: 10
• Yields: 36 cookies
• Serves: 36

ingredients

• 3⁄4 cup Splenda brown sugar blend
• 2⁄3 cup light butter
• 1 tablespoon water
• 1 teaspoon vanilla
• 2 1⁄2 cups quick-cooking oats
• 2 tablespoons cornstarch
• 1 cup flour
• 1 teaspoon baking soda
• 1⁄4 teaspoon salt
• 1 cup dried apricot, finely chopped

directions

1. Preheat oven to 350 degrees.
2. In large mixing bowl, combine brown sugar, butter, water, and vanilla; mix well.
3. Add oats, corn starch, flour, baking soda, and salt; mix well.
4. Stir in apricots.
5. Drop by rounded 1/2 tablespoon (or by tablespoon for larger cookies) onto ungreased cookie sheet.
6. Bake for 6-10 minutes, until golden brown.
7. Allow to cool slightly on cookie sheet before removing; store in air-tight container for freshest cookies.