Best White Chocolate Apricot Oatmeal Cookies Recipes

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WHITE CHOCOLATE APRICOT OATMEAL COOKIES



White Chocolate Apricot Oatmeal Cookies image

My mom loved white chocolate and apricots, so when she passed, I decided to develop a recipe for the holidays that reminded me of her. It is one of those recipes that is very comforting.

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.

WHITE CHOCOLATE APRICOT OATMEAL COOKIES RECIPE - (4.6/5)



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.

APRICOT AND WHITE CHOCOLATE OATMEAL COOKIES



Apricot and White Chocolate Oatmeal Cookies image

How to make Apricot and White Chocolate Oatmeal Cookies

Provided by @MakeItYours

Number Of Ingredients 11

1/2 cup butter (softened)
1/2 cup brown sugar (packed)
1/2 cup white sugar
1 egg
1 teaspoon vanilla extract
1 cup all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup rolled oats
1/2 cup dried apricots (chopped)
1/2 cup white chocolate (coarsely chopped)

Steps:

  • Cream the butter and sugar in a bowl.
  • Beat in the egg and vanilla extract.
  • Mix the flour, baking soda and salt in another bowl.
  • Mix the dry ingredients into the wet.
  • Mix in the rolled oats, apricots and white chocolate.
  • Place the dough onto a cookie sheet one table spoon at a time.
  • Bake in a 350F/180C preheated oven for 8-10 minutes.

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