My mom stopped by the library today and brought the staff a surprise batch of cookies!
We found this recipe in the back cover of a Martha Stewart Living Magazine several years ago (I looked it it, it was March 2009), and it’s been a family favorite ever since. A classier take on the traditional oatmeal raisin cookie, the apricots and white chocolate give these cookies a much lighter, delicate taste. Our magazines are a great place to find recipes and you can check out back issues to bake all you want at home.
- 1 1/2 cups all-purpose flour
- 1 1/2 cups old-fashioned oatmeal
- 1/2 teaspoon baking soda
- 8 ounces (2 sticks) unsalted butter, softened
- 1/4 cup granulated sugar
- 1 cup packed light-brown sugar
- 1 teaspoon salt
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 8 ounces white chocolate, chopped
- 7 ounces dried apricots, preferably California, chopped (1 1/2 cups)
- Preheat oven to 350 degrees. Mix flour, oatmeal, and baking soda in a medium 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, spacing 2 inches apart. Bake until cookies are golden brown around the edges but still soft in the center, 14 to 16 minutes. Let cookies cool on baking sheets for 2 minutes. Transfer cookies to a wire rack; let cool.