White Chocolate Apricot Oatmeal Cookies
You can never have too many dessert recipes, so give White Chocolate Apricot Oatmeal Cookies a try. One serving contains 252 calories, 3g of protein, and 11g of fat. For 38 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. This recipe serves 24. It is brought to you by Foodnetwork. 1412 people were glad they tried this recipe. From preparation to the plate, this recipe takes about 1 hour and 40 minutes. Head to the store and pick up baking powder, granulated sugar, white chocolate chips, and a few other things to make it today. Overall, this recipe earns a not so awesome spoonacular score of 22%. Try Apricot And White Chocolate Oatmeal Cookies, White Chip Apricot Oatmeal Cookies, and White Chocolate Apricot Thumbprint Cookies for similar recipes.
Servings: 24
Preparation duration: 20 minutes
Cooking duration: 80 minutes
Ingredients:
1 teaspoon baking powder
1 cup dried apricots, roughly chopped
2 large eggs, at room temperature
1 1/2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon ground cinnamon
1 teaspoon kosher salt
1 cup packed light brown sugar
3 cups old-fashioned oats
2 sticks (1 cup) unsalted butter, at room temperature
2 teaspoons pure vanilla extract
3/4 cup white chocolate chips
Equipment:
hand mixer
bowl
plastic wrap
spatula
baking sheet
oven
ice cream scoop
wire rack
Cooking instruction summary:
In the bowl of an electric mixer fitted with a paddle attachment, beat the butter, brown sugar and granulated sugar on medium-high speed until light and fluffy, about 2 minutes. With the mixer on low, add the eggs 1 at a time. Add the vanilla and beat for 1 more minute. In a separate bowl, sift together the flour, baking powder, cinnamon and salt. With the mixer on low, slowly add the dry ingredients to the wet ingredients. Add the oats, apricots and white chocolate chips and fold to combine using a rubber spatula, making sure everything is evenly incorporated. Cover the bowl with plastic wrap and refrigerate for 1 hour before baking. Preheat the oven to 325 degrees F. Spray 2 baking sheets with cooking spray. Using a medium ice cream scoop, drop 2-inch mounds of dough onto the prepared baking sheets. Bake until golden in color, 14 to 16 minutes. Transfer the cookies to a wire rack and let cool completely.
Step by step:
1. In the bowl of an electric mixer fitted with a paddle attachment, beat the butter, brown sugar and granulated sugar on medium-high speed until light and fluffy, about 2 minutes. With the mixer on low, add the eggs 1 at a time.
2. Add the vanilla and beat for 1 more minute.
3. In a separate bowl, sift together the flour, baking powder, cinnamon and salt. With the mixer on low, slowly add the dry ingredients to the wet ingredients.
4. Add the oats, apricots and white chocolate chips and fold to combine using a rubber spatula, making sure everything is evenly incorporated. Cover the bowl with plastic wrap and refrigerate for 1 hour before baking.
5. Preheat the oven to 325 degrees F. Spray 2 baking sheets with cooking spray.
6. Using a medium ice cream scoop, drop 2-inch mounds of dough onto the prepared baking sheets.
7. Bake until golden in color, 14 to 16 minutes.
8. Transfer the cookies to a wire rack and let cool completely.
Nutrition Information:
covered percent of daily need
