oatmeal cookies with dried apricots and white chocolate
A few months ago, in an apparent moment of indifference about my forever-overflowing email inbox at work, I subscribed to Martha Stewart’s “Cookie-of-the-Day” email. And sure enough, every day since I’ve received a lovely recipe and picture (the far more persuasive of the two for me!) of creative recipes begging to be cooked. I have to hand it to her — the woman knows her cookies. :)
Having long been a fan of classic oatmeal cookies, but not a huge fan of raisins, this recipe definitely caught my eye. I’ve loved dried apricots since I was a kiddo, and of course believe anything’s better with some white chocolate!
Thus, after months of sitting in my inbox, I finally gave this recipe a try, and was very pleased by the outcome! (A little too pleased, judging by how quickly they disappeared…) As I imagined, the apricots and white chocolate paired together fabulously, and the texture of the cookies was soft and chewy — just as I like it. I did add in some cinnamon, just to give throw in a little spice, and loved its mild accent in the background. Will definitely be making these again!
(Adapted from Martha Stewart)
- 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)
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.
Makes about 4 dozen.
Since butter has a relatively low melting point, it’s always a good idea to refridgerate the dough of cookies that use butter for at least a half hour before baking. This allows the butter to cool down and firm back up a bit, and will help the cookie better retain its shape.