Oatmeal Cookies With Dried Apricots and White Chocolate

“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.”
READY IN:
56mins
SERVES:
48
YIELD:
4 dozen
UNITS:
US

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.

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