Prep Time 20m
Cook Time 10m
Ready Time 90m
Yield 6 dozen cookies

  • Crisco® Original No-Stick Cooking Spray
  • 1/2 cup water
  • 1 (8 oz.) package dried apricot halves, diced
  • 1 cup Crisco® Butter Flavor All-Vegetable Shortening
  • OR 1 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
  • 1 cup firmly packed brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg, lightly beaten
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • 1 1/2 cups Pillsbury BEST™ All Purpose Flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup plus 2 tbsps. chopped pecans
  • 3 cups quick oats (not instant or old fashioned)
Preparation Directions
  • Step 1Heat oven to 375°F. Spray baking sheets with no-stick cooking spray.
  • Step 2Place 1⁄2 cup water in small saucepan. Heat to boiling. Place diced apricots in strainer over boiling water. Reduce heat to warm. Cover. Steam 15 minutes. Cool. Reserve liquid.
  • Step 3Combine shortening, brown sugar, granulated sugar, egg, vanilla and almond extract in large bowl; beat at medium speed until well blended.
  • Step 4Combine flour, cinnamon, baking soda and salt in small bowl. Mix into shortening mixture at low speed until just blended. Stir in nuts, apricots and reserved liquid from apricots. Stir in oats with spoon. Drop rounded tablespoonfuls of dough 2 inches apart onto prepared baking sheets.
  • Step 5Bake 10 to 11 minutes. Cool 2 minutes on baking sheets; transfer to cooling racks to cool completely.
doughboy doughboy

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