Ingredients for Apricots And Cream Oatmeal Cookies
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter
- 3/4 cup packed brown sugar
- Dark Brown Sugar
- 1 cup granulated sugar
- 2 large eggs
- 2 cups rolled oats
- 1 cup chopped dried apricots
- 1/2 cup chopped walnuts
- 1 cup white chocolate chips
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How to Make Apricots And Cream Oatmeal Cookies
- Preheat oven to 350°F (175°C). Position oven racks in the upper and lower thirds of the oven.
- In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.
- In a large bowl or stand mixer fitted with the paddle attachment, cream together 1 cup (2 sticks) unsalted butter, 1 cup granulated sugar, and 3/4 cup packed brown sugar until light and fluffy.
- Beat in 2 large eggs one at a time, mixing well after each addition.
- Gradually add the dry ingredients to the wet ingredients, alternating with 2 cups rolled oats, 1 cup chopped dried apricots, 1/2 cup chopped walnuts, and 1 cup white chocolate chips. Mix until just combined. Be careful not to overmix.
- Line two baking sheets with parchment paper.
- Using a cookie scoop or your hands (slightly wet to prevent sticking), form the dough into 20 balls. Place them evenly spaced on the prepared baking sheets.
- Gently flatten each cookie ball with the palm of your hand to a 1/4-inch thickness.
- Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft. Watch carefully as ovens vary.
- Let the cookies cool on the baking sheets for 1 minute before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
97g
Fat
40g
Carbs
13g
