OATMEAL COOKIES WITH DRIED APRICOTS AND WHITE CHOCOLATE

By Jrhayashi

Ingredients

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

Details

Servings 4

Preparation

Step 1

1. Preheat oven to 350 F. 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 onto parchment-lined baking sheets, spacing 2 inches apart. Bake until cookies are 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. Cookies will keep, covered for up to 1 week.