Oatmeal Apricot Crisps
- Yield 2 dozen
California Milk Advisory Board
Ingredients
- 1 cup unsalted Real California butter, softened
- 1 cup sugar
- 1 cup brown sugar, packed
- 2 -- eggs
- 1 teaspoon vanilla extract
- 2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups oatmeal
- 2 cups Rice Krispies®
- 1 1/4 cups chopped dried apricots
- 1 cup flaked coconut
- 1 cup chopped walnuts
Instructions
- Preheat oven to 375F.
- In large bowl, beat together butter and sugars until creamy. Beat in eggs one at a time, mixing until fluffy; stir in vanilla.
- In separate bowl, mix together flour, baking powder, baking soda, and salt; add to butter mixture. Mix well. Stir in oatmeal, Rice Krispies®, apricots, coconut, and walnuts.
- Scoop onto lightly buttered cookie sheets with a large spoon or small ice cream scoop and slightly flatten tops. Bake for 10 minutes or until lightly browned.
- Cool on wire racks.
