Oatmeal Cookies with Dried Apricots and White Chocolate

By á-100

Ingredients

• 1 1/2 c. all-purpose flour
• 1 1/2 c. old-fashioned oatmeal
• 1/2 t. baking soda
• 8 oz. (2 sticks) unsalted butter, softened
• 1/4 c. granulated sugar
• 1 c. packed light-brown sugar
• 1 t. salt
• 1 t. pure vanilla extract
• 2 large eggs
• 8 ounces white chocolate, chopped
• 7 ounces dried apricots, preferably California, chopped (1 1/2 cups)

Preparation

Step 1

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, spacing 2 inches apart. Bake until cookies are golden brown around the edges but still soft in the center, 14-16 minutes. (I didn't bake mine that long.) 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.