Apricot Oatmeal Cookies Vegan Recipes

Steps:

• Preheat oven to 350 degrees. In large mixing bowl, combine brown sugar, margarine, vanilla and water. Mix.
• well, then add the rest of the ingredients.
• Drop dough by rounded tablespoons onto an ungreased cookie sheet, placing them about 2 inches apart.
• Bake for 8 - 10 minutes or until golden brown. Cool slightly, then remove from the cookie sheet.

Steps:

• Preheat oven to 350 degrees F.
• In large bowl, with mixer on medium speed, beat butter and sugars 2 minutes or until creamy, occasionally scraping bowl.
• Reduce speed to low; beat in eggs, flour, baking soda, cinnamon, almond extract, and 1/2 teaspoon salt just until blended.
• Stir in oats and remaining ingredients.
• Drop dough by rounded measuring tablespoons, 2 inches apart, onto ungreased cookie sheet.
• Bake cookies 14 to 15 minutes or until tops are golden.
• Cool cookies on wire racks.
• Repeat with remaining dough.

Steps:

• Heat oven to 375°F. In large bowl, beat all ingredients except oats, flour, apricots and pecans with electric mixer on medium speed until creamy, or mix with spoon. Stir in all remaining ingredients.
• Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet.
• Bake cookies 8 to 10 minutes or until edges are brown and centers are soft. Cool 1 to 2 minutes; remove from cookie sheet to wire rack.

Steps:

• Preheat oven to 350 degrees. In a medium bowl, combine oats, flour, baking powder, and salt; set aside.
• In the bowl of an electric mixer, cream butter and sugars on medium speed until smooth; beat in egg and vanilla. With mixer on low speed, add oat mixture, and mix until just combined. Stir in apricots and almonds by hand.
• Divide dough into 12 pieces, and roll into balls. Place balls 3 to 4 inches apart on baking sheets. Using your fingers, flatten balls to about a 3/4-inch thickness.
• Bake cookies until edges begin to brown, 25 to 30 minutes. Let cool 5 minutes on baking sheet, then transfer to a wire rack to cool completely.

Steps:

• In a bowl, cream shortening and brown sugar. Beat in molasses. Add the eggs, one at a time, beating well after each. Combine remaining ingredients; stir into batter. Cover and refrigerate for at least 2 hours. , Shape into 1-in. balls and place 2 in. apart on greased baking sheets. Bake at 350° for 10 minutes or until browned.