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
Oatmeal Cookies with Dried Apricots and White Chocolate

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.


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