White Chocolate Apricot Oatmeal Cookies
Chewy brown-sugar oatmeal cookies studded with tangy diced apricots and melting white chocolate. The tart-sweet contrast keeps them from ever tasting heavy.
EasyDifficulty20 minPrep12 minCook24 servingsServings165Calories
Steps
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Whisk the flour, baking soda, cinnamon, and salt together in a bowl, then stir in the rolled oats.
- Beat the softened butter with the brown sugar and granulated sugar on medium speed for 3 minutes, until creamy and lightened.
- Beat in the eggs one at a time, then the vanilla, scraping down the bowl between additions.
- Add the dry mixture in two additions on low speed, mixing only until the last streaks of flour disappear.
- Fold in the diced apricots and white chocolate chips with a spatula.
- Scoop 2-tablespoon mounds, about 45 g each, onto the prepared sheets, leaving 2 inches (5 cm) between them.
- Bake for 11-13 minutes, until the edges are set and the centers still look slightly underdone.
- Cool on the sheets for 5 minutes, then transfer to a wire rack to finish cooling.