Oatmeal Cookies With Dried Apricots White Chocolate Recipes

WHITE CHOCOLATE APRICOT OATMEAL COOKIES

Steps:

• 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.

OATMEAL COOKIES WITH DRIED APRICOTS AND WHITE CHOCOLATE

Steps:

• 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 cookiesare 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.

STEPHANIE'S APRICOT WHITE CHOCOLATE COOKIES

Steps:

• Preheat oven to 350 degrees F.
• In a mixer, beat the butter and brown sugar until blended. Beat in the egg and vanilla and almond extracts until combined. Add the flour, baking soda, and salt, and mix until combined. With a wooden spoon, mix in the apricots and white chocolate. Drop the batter by tablespoons onto ungreased cookie sheets, spacing 2 inches apart. Bake until the edges are lightly brown, about 10 minutes. Cool on wire racks.

OATMEAL-APRICOT COOKIES

Steps:

• Preheat oven to 350 degrees. In a medium bowl, combine oats, flour, baking powder, and salt; set aside.
• In the bowl of an electric mixer, cream butter and sugars on medium speed until smooth; beat in egg and vanilla. With mixer on low speed, add oat mixture, and mix until just combined. Stir in apricots and almonds by hand.
• Divide dough into 12 pieces, and roll into balls. Place balls 3 to 4 inches apart on baking sheets. Using your fingers, flatten balls to about a 3/4-inch thickness.
• Bake cookies until edges begin to brown, 25 to 30 minutes. Let cool 5 minutes on baking sheet, then transfer to a wire rack to cool completely.

WHITE CHOCOLATE CHIP OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets.
• In a medium bowl, cream together the butter, brown sugar and white sugar until smooth. Stir in the eggs, one at a time, and then the vanilla. Sift together the flour, baking powder, baking soda and salt, stir into the creamed mixture. Finally, stir in the rolled oats, white chocolate chips and pecans. Drop by tablespoons onto the prepared cookie sheets.
• Bake for 10 to 12 minutes in the preheated oven. Remove from baking sheets to cool on wire racks.

OATMEAL COOKIES WITH DRIED APRICOTS AND WHITE CHOCOLATE

Steps:

• 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.
• 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, 14-16 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 a week.

APRICOT OATMEAL COOKIES

Steps:

• Heat oven to 375°F. In large bowl, beat all ingredients except oats, flour, apricots and pecans with electric mixer on medium speed until creamy, or mix with spoon. Stir in all remaining ingredients.
• Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet.
• Bake cookies 8 to 10 minutes or until edges are brown and centers are soft. Cool 1 to 2 minutes; remove from cookie sheet to wire rack.

OATMEAL DRIED FRUIT COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C)
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, then stir in the vanilla. Sift together the flour, baking soda, salt, cinnamon and nutmeg, gradually stir into the creamed mixture. Finally, stir in the quick oats and dried fruit. Drop by rounded spoonfuls onto the unprepared cookie sheet.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

APRICOT WHITE CHOCOLATE COOKIES

Steps:

• Preheat over to 350°F (or 175°C).
• In a large bowl, cream together the butter and brown sugar.
• Beat in the egg and vanilla.
• Mix in the flour, baking soda and salt.
• Add the nuts, apricots and white chocolate.
• Spoon onto an ungreased cookie sheet and bake for 8 to 12 minutes. (These cookies don't spread very much, so they can be pretty closely packed onto the cookie sheet).
• Transfer to a cooling rack.

WHITE CHOCOLATE APRICOT OATMEAL COOKIES RECIPE - (4.6/5)

Steps:

• 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°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.