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)