New This Month

Oatmeal Cookies with Dried Apricots and White Chocolate


Instead of old-fashioned oatmeal raisin, swap in apricots and white chocolate. The white chocolate's sweetness tempers the tang of the fruit, creating a balanced batch that will appeal to kids and adults alike.

  • Yield: Makes about 4 dozen

Source: Martha Stewart Living, March 2009


  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups old-fashioned oatmeal
  • 1/2 teaspoon baking soda
  • 8 ounces (2 sticks) unsalted butter, softened
  • 1/4 cup granulated sugar
  • 1 cup packed light-brown sugar
  • 1 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 2 large eggs
  • 8 ounces white chocolate, chopped
  • 7 ounces dried apricots, preferably California, chopped (1 1/2 cups)


  1. Preheat oven to 350 degrees. Mix flour, oatmeal, and baking soda in a medium bowl. Cream butter and sugars with a mixer until light and fluffy. Reduce speed to low. Add salt, vanilla, and eggs, and beat until well combined, about 1 minute. Add flour mixture gradually, beating until just combined. Stir in chocolate and apricots. Cover, and refrigerate until cold, about 30 minutes.

  2. Drop heaping tablespoons of dough onto parchment-lined baking sheets, spacing 2 inches apart. Bake until cookies are golden brown around the edges but still soft in the center, 14 to 16 minutes. Let cookies cool on baking sheets for 2 minutes. Transfer cookies to a wire rack; let cool.

Cook's Notes

Cookies will keep, covered, for up to 1 week.

Reviews Add a comment

  • lakesideboarder
    6 APR, 2016
    I used ajmary’s suggestion for macadamia nuts. They were a great addition to the dried apricots I got from Bella Viva Orchards.
  • kdh41nc
    23 FEB, 2015
    I've been making this cookie since it first appeared in your magazine several years ago. My family has dubbed it "the world's best cookie"!
  • Cakens
    7 DEC, 2013
    I'm never impressed with a drop cookie, but this recipe is fantastic! I added cranberries and pinenuts to it, but I'm sure these cookies would be great if you stuck with the original recipe. So good, and will be a continued cookie on my Christmas cookie list.
  • SKS
    20 JUN, 2013
    I made these recently after seeing a photo on Pinterest, and although it was a combination I wouldn't have thought of, they were great! I brought some to work and also gave some to friends, and they all enjoyed them.
  • gilgomez
    6 APR, 2013
    Love this cookie! I have made it using dried cranberries or cherries, definitely keep the chocolate but mixed half the white with dark chocolate chips. Finally, added chopped walnuts or pecans. I use whole wheat, unbleached flour as well. Yum!
  • Jessica Leung
    14 JUN, 2012
    I gotta try this one looks really interesting hahahaha
  • ajmary
    30 SEP, 2011
    I doubled the dried apricots and used macadamia nuts and semi-sweet chocolate chips. Very good and did not last long at all.
  • MrsBlumenthal
    15 JAN, 2011
    I only needed to bake the cookies for 11 minutes before the edges started darkening so I took them out and they were crisp on the exterior and chewy inside. Still, there's something missing from the flavor . I really didn't taste the apricots and thought the white chocolate completely overpowered its tartness. But, of course, everyone loves homemade oatmeal cookies and they were a hit with the kids.
  • MichOaxaca
    4 MAY, 2010
    These are great with apricots or dried cranberry. Would like to try them with macadamia nuts as well.
  • ribbet
    15 MAR, 2010
    I made them with rasins instead, and they were terrific. They were all gone by the next day. Have now make them again and hid some so I might have atleast one from this batch