Oatmeal Cookies With Dried Apricots and White Chocolate

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Total Time
56mins
Prep
40 mins
Cook
16 mins

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.

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Ingredients

Nutrition

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.
Most Helpful

4 5

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.