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Oatmeal Cookies with Dried Apricots and White Chocolate

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.

Martha Stewart Living, March 2009 http://www.marthastewart.com/339338/oatmeal-cookies-with-dried-apricots-and
4.42857
Rated
88.5714100(31)31
  • Yield Makes about 4 dozen

Ingredients

    • 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)

Directions

  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.

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