Homemade Oatmeal Cookies with Dried Apricots and White Chocolate
- Yield 4
- Prep 38 minutes
- Cook 12 minutes
- Total 50 minutes
Homemade Oatmeal Cookies with Dried Apricots and White Chocolate is a cookies recipe on Avoteb. The yield on the card is 4. Plan on 50 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 4 servings
- 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)
Method
Warm oven to 350 degrees. Stir flour, oatmeal, baking soda, and cinnamon in a medium bowl. Cream butter and sugars with a mixer until light and fluffy. Lower speed to low. Tip in salt, vanilla, and eggs, and beat until well combined, about 1 minute. Tip in flour mixture gradually, beating until just combined. Stir in chocolate and apricots. Lid and refrigerate until cold, about 30 minutes.
Drop heaping tablespoons of dough onto parchment-lined baking sheets, spacing 2 inches apart. Roast 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. Move cookies to a wire rack; let cool. Cookies will keep, covered, for up to 1 week.
