OATMEAL COOKIES WITH DRIED APRICOTS AND WHITE CHOCOLATE
This recipe is from marthastewart.com; one of her "cookie of the day" recipes. When I made these the other day I substituted semisweet morsels for the white chocolate and they turned out great! I think you'll like them, too.
Provided by mer5901
Categories Drop Cookies
Time 56m
Yield 4 dozen, 48 serving(s)
Number Of Ingredients 11
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
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