Best Oatmeal Cookies With Dried Apricots And White Chocolate Recipes

White Chocolate Apricot Oatmeal Cookies image

Provided by Marcela Valladolid

Categories dessert

Time 1h40m

Yield about 2 dozen cookies

Number Of Ingredients 13

2 sticks (1 cup) unsalted butter, at room temperature
1 cup packed light brown sugar
1 cup granulated sugar
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon kosher salt
3 cups old-fashioned oats
1 cup dried apricots, roughly chopped
3/4 cup white chocolate chips
Nonstick cooking spray, for spraying the baking sheets

Steps:

In the bowl of an electric mixer fitted with a paddle attachment, beat the butter, brown sugar and granulated sugar on medium-high speed until light and fluffy, about 2 minutes. With the mixer on low, add the eggs 1 at a time. Add the vanilla and beat for 1 more minute.
In a separate bowl, sift together the flour, baking powder, cinnamon and salt. With the mixer on low, slowly add the dry ingredients to the wet ingredients. Add the oats, apricots and white chocolate chips and fold to combine using a rubber spatula, making sure everything is evenly incorporated. Cover the bowl with plastic wrap and refrigerate for 1 hour before baking.
Preheat the oven to 325 degrees F. Spray 2 baking sheets with cooking spray.
Using a medium ice cream scoop, drop 2-inch mounds of dough onto the prepared baking sheets. Bake until golden in color, 14 to 16 minutes. Transfer the cookies to a wire rack and let cool completely.

Oatmeal Cookies with Dried Apricots and White Chocolate image

Provided by Martha Stewart

Yield Makes about 4 dozen

Number Of Ingredients 11

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)

Steps:

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

Oatmeal Cookies With Dried Apricots and White Chocolate image

Provided by mer5901

Time 56m

Yield 4 dozen, 48 serving(s)

Number Of Ingredients 11

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

Steps:

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.
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, 14-16 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 a week.

Nutrition Facts : Calories 118.4, Fat 5.8, SaturatedFat 3.4, Cholesterol 19.6, Sodium 71.7, Carbohydrate 15.7, Fiber 0.7, Sugar 10.7, Protein 1.5

White Chocolate Apricot Oatmeal Cookies Recipe - (4.6/5) image

Provided by á-4084

Number Of Ingredients 13

2 sticks (1-cup) unsalted butter, room temperature
1 cup packed light brown sugar
1 cup granulated sugar
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon kosher salt
3 cups old-fashioned oats
1 cup dried apricots, roughly chopped
3/4 cup white chocolate chips
Nonstick cooking spray, for spraying the baking sheets

Steps:

In the bowl of an electric mixer fitted with a paddle attachment, beat the butter, brown sugar and granulated sugar on medium-high speed until light and fluffy, about 2 minutes. With the mixer on low, add the eggs 1 at a time. Add the vanilla and beat for 1 more minute. In a separate bowl, sift together the flour, baking powder, cinnamon and salt. With the mixer on low, slowly add the dry ingredients to the wet ingredients. Add the oats, apricots and white chocolate chips and fold to combine using a rubber spatula, making sure everything is evenly incorporated. Cover the bowl with plastic wrap and refrigerate for 1 hour before baking. Preheat the oven to 325°F. Spray 2 baking sheets with cooking spray. Using a medium ice cream scoop, drop 2-inch mounds of dough onto the prepared baking sheets. Bake until golden in color, 14 to 16 minutes. Transfer the cookies to a wire rack and let cool completely.