Oatmeal Cookies With Dried Apricots and White Choco

Name: Oatmeal Cookies With Dried Apricots and White Chocolate
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups all-purpose flour; 1 ½ cups old-fashioned oatmeal; ½ teaspoon baking soda; 8 ounces unsalted butter, softened; ¼ cup granulated sugar; 1 cup brown sugar, packed; 1 teaspoon salt; 1 teaspoon pure vanilla extract; 2 large eggs; 8 ounces white chocolate, chopped; 7 ounces dried apricots, chopped (1 1/2 cups)

Servings: persons

1
Preheat oven to 350 degrees.
2
Mix flour, oatmeal and baking soda in a medium bowl.
3
Cream butter and sugars with a mixer until light and fluffy.
4
Reduce speed to low.
5
Add salt, vanilla and eggs and beat until well combined.
6
Stir in chocolate and apricots.
7
Cover and refrigerate until cold, about 30 minutes.
8
Drop heaping tablespoons of dough onto parchment-lined baking sheets, spacing 2 inches apart.
9
Bake until cookies are golden brown around the edges but still soft in the center, 14-16 minutes.
10
Let cookies cool on baking sheets for 2 minutes.
11
Transfer cookies to a wire rack; let cool.
12
Cookies will keep, covered, for up to a week.

1212

kcal

Calories

Fat

136

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.
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 11 ingredients. The key ingredients include: 1 ½ cups all-purpose flour, 1 ½ cups old-fashioned oatmeal, ½ teaspoon baking soda, 8 ounces unsalted butter, softened, and more.

Yes, Oatmeal Cookies With Dried Apricots and White Chocolate 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!

Oatmeal Cookies With Dried Apricots and White Chocolate

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions