Wednesday, March 23, 2011

White Chocolate-Apricot-Oatmeal Cookies

Spring is definitely here. And, house smelled like fresh baked cookies yesterday.....With the weather getting warmer, a new Bible study starting, my sweet friend having a's clearly a 'clean slate' kind of season. Here are some signs that spring is present around our house:

And also time to try out some new recipes. This particular cookie is milder from the white chocolate, a bit tart from the apricots, and chewy due to the oatmeal. I added the espresso powder for more flavor and enjoyed it, but you certainly don't have. Give these a go if you're tired of the same old classic oatmeal cookie and want to try a new twist.

Took these sweet treats to the girls. And since it was a new recipe, I was urged to share it by my wonderfully kind pest control guy who graciously accepted the 'taste tester' position. Thanks Kyle. And my sweet babysitter, Rachel, for taking them home :)

Adapted & changed from Martha Stewart
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups old-fashioned oatmeal
  • 1/2 tsp. baking soda
  • 8 ounces (2 sticks) salted butter, softened
  • 1 1/4 cup packed light-brown sugar
  • 1 tsp. salt
  • 1 tsp. pure vanilla extract
  • 2 large eggs
  • 8 ounces white chocolate, chopped
  • 7 ounces dried apricots, chopped (~1 1/2 cups)--I used a 6 oz. package
  • 2 Tbsp. espresso powder, or chocolate-covered espresso beans (ground up)--OPTIONAL, but good addition since white chocolate has a milder flavor
Preheat oven to 350 degrees.
Mix flour, oatmeal, and baking soda in a medium bowl.

In another 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 (or silpats), spacing 2 inches apart.

Bake until cookies are golden brown around the edges but still soft in the center, 14 to 16 minutes. (Mine took less time so watch your oven!)

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. Makes about 3-4 dozen cookies.

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