Oatmeal Cookies with Dried Apricots and White Chocolate

A recipe from one of my favorite website. The white chocolate’s sweetness tempers the tang of the fruit, creating a balanced batch that will appeal to kids and adults alike. Enjoy!!!


Makes about 4 dozen

* 1 1/2 cups all-purpose flour
* 1 1/2 cups old-fashioned oatmeal
* 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
* 7 ounces dried apricots, preferably California, chopped (1 1/2 cups)


1. Preheat oven to 350 degrees.

2. Mix flour, oatmeal, and baking soda in a medium bowl.

3. Cream butter and sugars with a mixer until light and fluffy.

4. 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.

5. Stir in chocolate and apricots. Cover, and refrigerate until cold, about 30 minutes.

6. Drop heaping tablespoons of dough onto parchment-lined baking sheets, spacing 2 inches apart.

7. Bake until cookies are golden brown around the edges but still soft in the center, 14 to 16 minutes.

8. 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.

(Source from www.marthastewart.com)

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Ultimate Chocolate Chip Cookies

Prep: 10 minutes
Total: 45 minutes, plus chilling


Makes 24

* 3 1/2 cups all-purpose flour (spooned and leveled)
* 1 1/4 teaspoons baking soda
* 1 1/4 teaspoons baking powder
* 2 teaspoons coarse salt
* 1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
* 1 1/2 cups packed light-brown sugar
* 1 cup granulated sugar
* 2 large eggs
* 1 1/2 teaspoons pure vanilla extract
* 1 1/4 cups milk chocolate chips
* 8 ounces semisweet chocolate, chopped


1. In a bowl, whisk together flour, baking soda, baking powder, and salt.

2. In a large bowl, using an electric mixer, beat butter and sugars on medium-high until light and
fluffy, 6 minutes. Reduce speed to medium-low and beat in eggs, one at a time.
Beat in vanilla. Mix in flour mixture just until incorporated; fold in chocolate chips and chunks.

3. Using a 1/4-cup ice-cream scoop or a large spoon, drop dough onto a parchment-lined baking
sheet (you should have 24) and refrigerate 1 hour.
Preheat oven to 350 degrees, with racks in upper and lower thirds.
Arrange 6 unbaked cookies, 3 inches apart, on each of two parchment-lined baking sheets.
Bake until edges are light golden brown, 17 to 18 minutes, rotating sheets halfway through.
Transfer cookies to a wire rack and let cool. Bake remaining dough using new parchment.

These cookies are crispy at the edges, chewy in the center, and loaded with two kinds of chocolate. Feel free to add 2 cups chopped walnuts or pecans to the dough.
(Recipe from www.marthastewart.com)

Helpful hint: Unbaked cookies can be frozen on a baking sheet until firm; store in a resealable plastic bag in the freezer, up to 1 month. Bake from frozen.

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