Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Oatmeal Cookies with Dried Apricots and White Chocolate 3.8 (102) 30 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Yield: 4 dozen 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. Ingredients 1 ½ cups all-purpose flour 1 ½ cups old-fashioned oatmeal ½ teaspoon baking soda 8 ounces (2 sticks) unsalted butter, softened ¼ 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 ½ cups) Directions 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. Drop heaping tablespoons of dough onto parchment-lined baking sheets, spacing 2 inches apart. Bake until cookiesare 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. Rate it Print