Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Oatmeal Cookies with Dried Apricots and White Chocolate 3.8 (102) 30 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on June 12, 2017 Print 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. Print