Recipe by mer@
This recipe is from marthastewart.com; 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.
Top Review by sllydick
Really delicious. I tried to cut corners and didn't refrigerate the dough -- my cookies were flat, like lace cookies. Next time I'll do as it says; hopefully they'll turn out a little thicker. You can't beat the taste of apricots and white chocolate, and the oatmeal really makes them complete.
- 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 See How It's Made
- 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.
- 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, 14-16 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 a week.