Apricot-Oatmeal Whole Wheat Cookies

“These are approaching a more ‘healthy’ cookie (i.e. they don’t have chocolate.) They are a new chewy cookie and little something different for your sweet tooth.” – April Ferre

Apricot-Oatmeal Whole Wheat Cookies

Course: Cookies


  • 3/4 Cup Shortening
  • 1 1/2 Cup Light Brown Sugar Packed
  • 1 Egg
  • 1/4 Cup Water
  • 1 Teaspoon Vanilla
  • 1 Cup Whole Wheat Flour Unsifted
  • 1/2 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt
  • 2 Cups Quick Cooking Rolled Oats
  • 1 Cup Dried Apricots Chopped


  • Cream shortening and brown sugar in large mixer bowl until light and fluffy. Add egg, water and vanilla; beat well.
  • Combine whole wheat flour, baking soda and salt; stir into creamed mixture. Stir in oats and apricots.
  • Drop by rounded teaspoonfuls onto lightly greased cookie sheet; flatten slightly. Bake at 350 degrees for 10 to 12 minutes or until golden brown. Remove from cookie sheet and cool completely on wire rack.

1993 Recipe – April Ferre