Oatmeal Apricot Crisps

  • Yield 2

California Milk Advisory Board


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


  1. Preheat oven to 375F.
  2. In large bowl, beat together butter and sugars until creamy. Beat in eggs one at a time, mixing until fluffy; stir in vanilla.
  3. 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.
  4. 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.
  5. Cool on wire racks.

Recipe courtesy of the California Milk Advisory Board



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