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Oatmeal Apricot Crisps



– 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
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1. Preheat oven to 375°F.

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.

4. Stir in oatmeal, Rice Krispies®, apricots, coconut, and walnuts.

5. Scoop onto lightly buttered cookie sheets with a large spoon or small ice cream scoop and slightly flatten tops.

6. Bake for 10 minutes or until lightly browned.

7. Cool on wire racks.

Per Order:

Makes 2 Dozen Large Cookies

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