Oatmeal Cookies with Dried Apricots and White Chocolate

Instead of old-fashioned oatmeal raisin, swap in apricots and white chocolate. The white chocolate's sweetness tempers the tang of the fruit, creating a balanced batch that will appeal to kids and adults alike

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. Cookies will keep, covered, for up to 1 week.

Oatmeal Cookies with Dried Apricots and White Chocolate - Martha Stewart Recipes