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Oatmeal Cookies with Dried Apricots and White Chocolate

These oatmeal cookies have dried apricots and white chocolate — a match made in heaven!
Prep Time38 minutes
Cook Time12 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Keyword: cookie
Servings: 4 dozen

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups old-fashioned oatmeal
  • 1/2 teaspoon baking soda
  • 1 cup (2 sticks) unsalted butter softened
  • 1/4 cup granulated sugar
  • 1 cup packed light-brown sugar
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon pure vanilla extract
  • 2 large eggs
  • 1 1/2 cups (8 oz.) white chocolate chips or chunks
  • 7 ounces dried apricots chopped (1 1/2 cups)

Instructions

  • Preheat oven to 350 degrees. Mix flour, oatmeal, baking soda, and cinnamon 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 cookies are golden brown around the edges but still soft in the center, 11 to 14 minutes. Let cookies cool on baking sheets for 2 minutes. Transfer cookies to a wire rack; let cool. Cookies will keep, covered, for up to 1 week.

Notes

Adapted from Martha Stewart