Oatmeal Cookies with Dried Apricots and White Chocolate

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.


  • 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)


  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 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.

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