Oatmeal Cookies With Dried Apricots and White Chocolate |
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Prep Time: 40 Minutes Cook Time: 16 Minutes |
Ready In: 56 Minutes Servings: 2 |
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This recipe is from ; one of her cookie of the day recipes. When I made these the other day I substituted semisweet morsels for the white chocolate and they turned out great! I think you'll like them, too. Ingredients:
1 1/2 cups all-purpose flour |
1 1/2 cups old-fashioned oatmeal |
1/2 teaspoon baking soda |
8 ounces unsalted butter, softened |
1/4 cup granulated sugar |
1 cup brown sugar, packed |
1 teaspoon salt |
1 teaspoon pure vanilla extract |
2 large eggs |
8 ounces white chocolate, chopped |
7 ounces dried apricots, chopped (1 1/2 cups) |
Directions:
1. Preheat oven to 350 degrees.
2. Mix flour, oatmeal and baking soda in a medium bowl.
3. 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.
4. Stir in chocolate and apricots.
5. Cover and refrigerate until cold, about 30 minutes.
6. Drop heaping tablespoons of dough onto parchment-lined baking sheets, spacing 2 inches apart.
7. Bake until cookies are golden brown around the edges but still soft in the center, 14-16 minutes.
8. Let cookies cool on baking sheets for 2 minutes.
9. Transfer cookies to a wire rack; let cool.
10. Cookies will keep, covered, for up to a week.
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