Oatmeal Cookies with Dried Apricots and White Chocolate
These Oatmeal Cookies with Dried Apricots and White Chocolate deliver the perfect balance of chewy, buttery texture and bursts of fruity sweetness paired with creamy decadence. Made with wholesome old-fashioned rolled oats, rich brown sugar, and a warming hint of cinnamon, these cookies bring a comforting homemade taste with a luxurious twist. The addition of chopped dried apricots adds tangy chewiness, beautifully complemented by the silky richness of white chocolate chips. Easy to prepare and ready in just 30 minutes, these cookies are ideal for festive gatherings, afternoon snacks, or anytime indulgence. Don’t forget to serve them warm for a truly irresistible treat! Perfect for cookie lovers searching for unique and flavorful oatmeal cookie recipes.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 170 grams Unsalted butter
- 150 grams Brown sugar, packed
- 100 grams Granulated sugar
- 2 pieces Large eggs
- 1.5 teaspoons Pure vanilla extract
- 180 grams All-purpose flour
- 230 grams Old-fashioned rolled oats
- 1 teaspoons Baking soda
- 1 teaspoons Ground cinnamon
- 0.5 teaspoons Salt
- 120 grams Dried apricots, chopped
- 150 grams White chocolate chips
Directions
Step 1
Preheat the oven to 175°C (350°F) and line two baking sheets with parchment paper.
Step 2
In a large mixing bowl, beat the unsalted butter, brown sugar, and granulated sugar until creamy and smooth, about 2-3 minutes using a hand or stand mixer.
Step 3
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Step 4
In a separate bowl, whisk together the all-purpose flour, rolled oats, baking soda, cinnamon, and salt.
Step 5
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until combined.
Step 6
Fold in the chopped dried apricots and white chocolate chips using a spatula or spoon.
Step 7
Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 5 cm (2 inches) apart.
Step 8
Bake in the preheated oven for 9-11 minutes, or until the edges are lightly golden but the centers still look slightly underbaked.
Step 9
Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
Step 10
Store the cookies in an airtight container at room temperature for up to 1 week.
Nutrition Facts
| Serving size | (1216.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4970.0 |
| Total Fat 223.5g | 0% |
| Saturated Fat 123.4g | 0% |
| Cholesterol 775.2mg | 0% |
| Sodium 2819.4mg | 0% |
| Total Carbohydrate 716.8g | 0% |
| Dietary Fiber 38.0g | 0% |
| Total Sugars 401.2g | |
| Protein 74.7g | 0% |
| Vitamin D 80IU | 0% |
| Calcium 701.1mg | 0% |
| Iron 23.8mg | 0% |
| Potassium 3132.3mg | 0% |
Source of Calories