Ingredients for Oatmeal Cookies With Dried Apricots And White Chocolate
- All Purpose Flour
- Old Fashioned Oatmeal
- 1 teaspoon baking soda
- Unsalted Butter
- Granulated Sugar
- Brown Sugar
- 1 teaspoon salt
- Pure Vanilla Extract
- 2 large eggs
- White Chocolate
- Dried Apricots
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How to Make Oatmeal Cookies With Dried Apricots And White Chocolate
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together 2 cups all-purpose flour, 1 ½ cups rolled oats, and 1 teaspoon baking soda.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter, ¾ cup granulated sugar, and ¾ cup packed brown sugar using an electric mixer until light and fluffy.
- Reduce mixer speed to low.
- Add 1 teaspoon salt, 1 teaspoon vanilla extract, and 2 large eggs; beat until well combined.
- Stir in 1 cup chopped white chocolate (or semisweet chocolate chips) and 1 cup chopped dried apricots.
- Cover the bowl and refrigerate the dough for at least 30 minutes (or up to 2 hours).
- Drop heaping tablespoons of dough onto prepared baking sheets, leaving 2 inches between each cookie.
- Bake for 14-16 minutes, or until the edges are golden brown and the centers are still slightly soft.
- Let the cookies cool on the baking sheets for 2 minutes before transferring them to a wire rack to cool completely.
- Once cool, store in an airtight container at room temperature for up to a week.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
42g
Fat
17g
Carbs
5g
