Monday, February 9, 2009

Oatmeal Cookies with Dried Apricots and White Chocolate

1-1/2 cups all-purpose flour
1-1/2 cups old-fashioned oatmeal
1/2 tsp baking soda
8 ounces (2 sticks) unsalted butter, softened
1/4 cup granulated sugar
1 cup packed light-brown sugar
1 tsp salt
1 tsp vanilla
2 large eggs
8 ounces white chocolate, chopped
7 ounces dried apricots, chopped (1-1/2 cups)

Preheat oven to 350F. 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.

Drop heaping tablespoons of dough onto parchment-lined baking sheets, spacing 2 inches apart. Bake until cookies are golden brown around the edges but still soft in the center, 14 to 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. Makes about 4 dozen.

Recipe from Martha Stewart Living, March 2009

8 comments:

Anonymous said...

Hi Karen,

Try 2 cups oatmeal, but grind them a bit first. Also, try leaving out the eggs and decrease the salt.
Check out my blog:
www.madewithlovebakedgoods.blogspot.com
I would send you the recipe for the Obamarama cookies if you want to try it out.

Joie de vivre said...

These cookies sound absolutely lovely! Thanks for the idea about the guest cooking journal. I think I'll use it!

Ricardo said...

Fantastic cookies, it sounds like they would not last long in this house :)

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MaryBeth said...

My husband simply loves all kinds of oatmeal cookies...i think he would really love this one for sure.

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