White Chocolate Apricot Oatmeal Cookies
Serves: 2
Leola Gaylord
1 January 1970
Based on User reviews:
55
Spice
50
Sweetness
51
Sourness
46
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 cup
Granulated Sugar2 large
Egg (at room temperature)2 tsps
Pure Vanilla Extract1.5 cups
All-Purpose Flour1 tsp
Baking Powder1 tsp
Ground Cinnamon1 tsp
Kosher Salt3 cups
Oat (old-fashioned)3 cup
White Chocolate ChipsDirections:
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
2
With the mixer on low, add the eggs 1 at a time
3
Add the vanilla and beat for 1 more minute
4
In a separate bowl, sift together the flour, baking powder, cinnamon and salt
5
With the mixer on low, slowly add the dry ingredients to the wet ingredients
6
Add the oats, apricots and white chocolate chips and fold to combine using a rubber spatula, making sure everything is evenly incorporated
7
Cover the bowl with plastic wrap and refrigerate for 1 hour before baking
8
Preheat the oven to 325 degrees F
9
Spray 2 baking sheets with cooking spray
10
Using a medium ice cream scoop, drop 2-inch mounds of dough onto the prepared baking sheets
11
Bake until golden in color, 14 to 16 minutes
12
Transfer the cookies to a wire rack and let cool completely