Name: Oatmeal Cookies with Dried Apricots and White Chocolate
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)

Description

These oatmeal cookies have dried apricots and white chocolate — a match made in heaven!

Ingredients

Scale

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)

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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