Chewy Oatmeal Cookies with Apricots and Pumpkin Seeds

  • prep time15 min
  • total time 45 min
  • serves 36

Chopped dried apricots and shelled green pumpkin seeds, or pepitas, give these cookies a wonderful texture.

Courtesy of Alison Kent.

81 Ratings
Directions for: Chewy Oatmeal Cookies with Apricots and Pumpkin Seeds


½ cup (125 mL) unsalted butter, softened

⅔ cup (150 mL) packed brown sugar

1 egg

1 cup (250 mL) rolled oats (not instant)

1 cup (250 mL) all-purpose flour

½ tsp (2 mL) baking powder

¼ tsp (1 mL) each salt, baking soda and cinnamon

½ cup (125 mL) unsalted pepitas (shelld green pumpkin seeds)

½ cup (125 mL) dried apricots, chopped


1. In large bowl, beat butter with sugar until fluffy; beat in egg and vanilla until combined.

2. In separate bowl, whisk oats, flour, baking powder, salt, baking soda and cinnamon; stir into butter mixture just until combined. Stir in pepitas and apricots.

3. Drop by heaping tablespoonfuls onto parchment paper-lined or greased baking sheets. Bake in preheated 350°F (180°C) oven until firm and golden, about 12 minutes. Let cool on pans on racks for 10 minutes; transfer cookies to racks and let cool completely (store in airtight container for up to 2 weeks).

See more: Snack, Dessert, Bake, Fruit, Fall

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