Sunday, September 6, 2009

Apricot and White Chocolate Oatmeal Cookies

I think the title says it all- a wonderful triple flavor combination. Closet cooking is one of my favorite food blogs with diverse recipes and beautiful photography. These cookies come out voluminous and chewy. Sweet but earthy. I tried both a Lindt white chocolate bar and just a baking white chocolate bar and I am surprised to say that the baking chocolate actually had more flavor. If you’re short on time, just use white chocolate chips. Be sure to chop the dried apricots to about the size of a chocolate chip because they are pretty chewy. Mmm, the smell of oatmeal and butter. Ugh, why didn't I think of adding a pinch or two of nutmeg to the batter.

Apricot and White Chocolate Oatmeal Cookies
Adapted from: Closet Cooking

1/2 cup butter (softened)
1/2 cup brown sugar (packed)
1/2 cup white sugar
1 egg
1 teaspoon vanilla extract
1 cup all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon nutmeg or cinnamon or both (optional)

1/2 cup rolled oats
1/2 cup dried apricots (finely chopped)
1/2 cup white chocolate (coarsely chopped)

Preheat oven to 350 degrees F. Cream the butter and sugar in a bowl. Beat in the egg and vanilla extract. Mix the flour, baking soda and salt in another bowl. Mix the dry ingredients into the wet. Mix in the rolled oats, apricots and white chocolate. Place the dough onto a cookie sheet one table spoon at a time. Bake for 8-10 minutes.

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