Oatmeal Cookies with Dried Apricots and White Chocolate

Sunday, March 8, 2009

I don't know if any of you subscribe to Martha Stewart Living Magazine, but, I tried one of her new cookie receipes last week and I have gotten quite a few friends and family members asking me for the receipe. Hope you try this. The cookies are unbelievably scrumptious!

Makes about 4 dozen depending on how big the spoonfuls of dough are.

1 1/2 cups all-purpose flour
1 1/2 cups old-fashioned oatmeal (not instant)
1/2 teaspoon baking soda
8 ounces (2-sticks) unsalted butter, softened
1/4 cup granulated sugar
1 cup packed light-brown sugar
1 teaspoon salt
1 teaspoon pure vanilla extract
2 large eggs
8 ounces white chocolate, chopped ( I used white chocolate morsels)
7 ounces dried apricots, preferably California, chopped ( 1 1/2 cups) I used Mediteranean.

1. Preheat oven to 350 degrees. Mix flour, oatmeal, and baking soda in a medium bowl. 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, about 1 minute. Add flour mixture gradually, beating until just combined. Stir in chocolate and apricots. Cover, and refrigerate until cold, about 30 minutes.

2. Drop heaping tablespoons of dough onto parchment-lined baking sheets,(I did not have any on hand, so, I just dropped them onto ungreased cookie sheets) spacing 2 inches apart. Bake until cookies are golden brown around the edges but still soft in the center, 14-16 minutes. Let cookies cool on baking sheets for 2 minutes. Transfer cookies to a wire rack, let cool. Cookies will keep, covered, for up to 1 week.

My grandchildren and sons and husband just loved them. They did not last long in the pantry. Hoping you will try them.

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