Oatmeal Cookies with Dried Apricots and White Chocolate

By Bailey1_

Instead of old-fashioned oatmeal raisin, swap in apricots and white chocolate. The white chocolate's sweetness tempers the tang of the fruit, creating a balanced batch that will appeal to kids and adults alike.

Ingredients

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

Details

Servings 48
Adapted from marthastewart.com

Preparation

Step 1

Directions

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.

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.

From Martha Stewart Living,

March 2009