Cranberry-Apricot White Chocolate Cookie Recipe

Name: Cranberry-Apricot White Chocolate Cookie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup All-purpose Flour; 1/2 teaspoons Baking Powder; 1/2 teaspoons Kosher Salt; 1 cup Rolled Oats (NOT Quick Cooking); 9 Tablespoons Unsalter Butter, Softened; 1/2 cups Dark Brown Sugar; 1/2 cups Superfine Sugar (Baker's Sugar); 1 whole Large Egg; 1/2 teaspoons Pure Vanilla Extract; 1/2 cups Dried Cranberries; 1/2 cups Dried Apricots, Chopped; 1/4 cups Pecans, Roughly Chopped; 1/4 cups (heaping) White Chocolate Chips

Servings: persons

1 cup All-purpose Flour
1/2 teaspoons Baking Powder
1/2 teaspoons Kosher Salt
1 cup Rolled Oats (NOT Quick Cooking)
9 Tablespoons Unsalter Butter, Softened
1/2 cups Dark Brown Sugar
1/2 cups Superfine Sugar (Baker's Sugar)
1 whole Large Egg
1/2 teaspoons Pure Vanilla Extract
1/2 cups Dried Cranberries
1/2 cups Dried Apricots, Chopped
1/4 cups Pecans, Roughly Chopped
1/4 cups (heaping) White Chocolate Chips

1
Preheat oven to 350u00b0.
2
In a medium sized bowl mix flour, baking powder, salt and oats.
3
Fixed with the paddle attachment, cream the butter and sugars (dark brown and superfine) together with a mixer. Slowly add the egg and vanilla, mixing until just combined.
4
Add your flour mixture and beat until just combined. Remove the bowl from the mixer and fold in cranberries, apricots, pecans and white chocolate chips. Let dough cool in the refrigerator for at least 15 minutes.
5
Spoon tablespoon-sized dough balls with your hands and place on a lined cookie sheet. Remember, this recipe yields almost three dozen cookies so you may need more than one cookie sheet.
6
Bake for 12-15 minutes. Do not immediately remove cookies from the baking sheet when done. Let cool for about 5 minutes.

767

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup All-purpose Flour, 1/2 teaspoons Baking Powder, 1/2 teaspoons Kosher Salt, 1 cup Rolled Oats (NOT Quick Cooking), and more.

Yes, Cranberry-Apricot White Chocolate Cookie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cranberry-Apricot White Chocolate Cookie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions