Apricots And Cream Oatmeal Cookies Recipe

Ingredients for Apricots And Cream Oatmeal Cookies

• All Purpose Flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter
• Light Brown Sugar
• Dark Brown Sugar
• Sugar
• 2 large eggs
• Rolled Oats
• Dried Apricot
• 1/2 cup chopped walnuts
• 1 cup white chocolate chips

How to Make Apricots And Cream Oatmeal Cookies

1. Preheat oven to 350°F (175°C). Position oven racks in the upper and lower thirds of the oven.
2. In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.
3. 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.
4. Beat in 2 large eggs one at a time, mixing well after each addition.
5. 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.
6. Line two baking sheets with parchment paper.
7. 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.
8. Gently flatten each cookie ball with the palm of your hand to a 1/4-inch thickness.
9. Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft. Watch carefully as ovens vary.
10. Let the cookies cool on the baking sheets for 1 minute before transferring them to a wire rack to cool completely.