Oatmeal Cookies with Dried Apricots and White Chocolate

102 Ratings
  • 5 34
  • 4 33
  • 3 22
  • 2 11
  • 1 2

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

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Recipe Summary

Yield:
Makes about 4 dozen
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Ingredients

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.

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  • 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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Reviews (31)

102 Ratings
  • 5 34
  • 4 33
  • 3 22
  • 2 11
  • 1 2
Martha Stewart Member
04/06/2016
I used ajmary’s suggestion for macadamia nuts. They were a great addition to the dried apricots I got from Bella Viva Orchards.
Martha Stewart Member
02/23/2015
I've been making this cookie since it first appeared in your magazine several years ago. My family has dubbed it "the world's best cookie"!
Martha Stewart Member
12/07/2013
I'm never impressed with a drop cookie, but this recipe is fantastic! I added cranberries and pinenuts to it, but I'm sure these cookies would be great if you stuck with the original recipe. So good, and will be a continued cookie on my Christmas cookie list.
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Martha Stewart Member
06/20/2013
I made these recently after seeing a photo on Pinterest, and although it was a combination I wouldn't have thought of, they were great! I brought some to work and also gave some to friends, and they all enjoyed them.
Martha Stewart Member
04/06/2013
Love this cookie! I have made it using dried cranberries or cherries, definitely keep the chocolate but mixed half the white with dark chocolate chips. Finally, added chopped walnuts or pecans. I use whole wheat, unbleached flour as well. Yum!
Martha Stewart Member
06/14/2012
I gotta try this one looks really interesting hahahaha
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Martha Stewart Member
09/30/2011
I doubled the dried apricots and used macadamia nuts and semi-sweet chocolate chips. Very good and did not last long at all.
Martha Stewart Member
01/15/2011
I only needed to bake the cookies for 11 minutes before the edges started darkening so I took them out and they were crisp on the exterior and chewy inside. Still, there's something missing from the flavor . I really didn't taste the apricots and thought the white chocolate completely overpowered its tartness. But, of course, everyone loves homemade oatmeal cookies and they were a hit with the kids.
Martha Stewart Member
05/04/2010
These are great with apricots or dried cranberry. Would like to try them with macadamia nuts as well.
Martha Stewart Member
03/15/2010
I made them with rasins instead, and they were terrific. They were all gone by the next day. Have now make them again and hid some so I might have atleast one from this batch
Martha Stewart Member
03/10/2010
I made these cookies yesterday and they were delicous - I cut the recipe to 1/2 and added 1/2 cup of walnuts -- I baked them only 12min and let sit on the pan 2 min and then removed to wire rack to cool.
Martha Stewart Member
03/08/2010
I doubled this recipe and to my horror all the cookies joined together. I have double checked the recipe and I did everything right. Does anyone have any comments?
Martha Stewart Member
03/08/2010
these come out really good. A nice change from the usual
Martha Stewart Member
03/04/2010
why is it the recipes on here never list the nutrients infromation. Like to know how many carbs and sodium and so on. Or I'm not looking oin the right place
Martha Stewart Member
03/04/2010
I wouldn't change a thing. This cookie is decadent and tastes fantastic because of the tartness of the apricot and the sweetness of the white choc chips.
Martha Stewart Member
03/04/2010
I wouldn't change a thing. This cookie is decadent and tastes fantastic because of the tartness of the apricot and the sweetness of the white choc chips.
Martha Stewart Member
03/04/2010
I make Scotch oat cakes and use Scotch Oatmeal (granular oats). When you say to use old-fashioned oatmeal are you referring to the regular oat flakes or the granular type.
Martha Stewart Member
03/04/2010
Again.....if you substitute whole wheat flour, use honey or maple syrup for the sugar, skip the chocolate and add nuts....even good for the kids to eat!
Martha Stewart Member
07/06/2009
Do you think I could substitute Splenda for the sugar?
Martha Stewart Member
05/15/2009
Easy, but start checking at 12 min..they burn easily. Very soft.. a bit too sweet for my tastes, not crazy about the flavor.. but I'm not a big fan of white chocolate. Won't make again. I'd perhaps recommend adding nuts...
Martha Stewart Member
03/23/2009
Excellent cookie and enjoyable to make.
Martha Stewart Member
03/22/2009
Really good! Nice and soft and very tasty - apricots and white chocolate are a nice change from the traditional chocolate
Martha Stewart Member
03/04/2009
These were excellent. They have loads of flavor, they are chewy, colorful and best of all, delicious. I will add them to my cookie cookbook, and make them for my Grandkids.
Martha Stewart Member
03/03/2009
i added a teaspoon /- of grated orange peel and about 1/4 tsp orange extract- i'm finding citrus perks up most anything. also only had 6 oz of white chocolate so i added a couple of oz of chopped dates. yummy
Martha Stewart Member
02/27/2009
my husband made these cookies and there were awesome.I found them aliitle to sweet,so next time we will cut back on the sugar.
Martha Stewart Member
02/25/2009
I just finished making these cookies and I do believe taht 14-16 minutes is too long; I would suggest 13 minutes. They are yummy indeed.
Martha Stewart Member
02/25/2009
I used dried cranberries and it was fantastic. I also used 5 ounces of white chocolate and 3 ounces semi-sweet. They were great!
Martha Stewart Member
02/24/2009
do you think these could be made with dried blueberries or cranberries?
Martha Stewart Member
02/23/2009
I just made these today. So yummy!! My kids loved them too (ages 2
Martha Stewart Member
02/23/2009
Add some sliced toasted almonds to this recipe. They provide a savory crunch to balance the rich sweetness of the white chocolate and soft chewiness of the dried apricots.
Martha Stewart Member
02/21/2009
I made these cookies yesterday for my Dad's b-day, everyone loved them. The apricot and white chocolate are a great compliment to each other, and not to mention easy. This recipe is a keeper!
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