Oatmeal Cookies (Dried Apricots 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.

1½ cups all-purpose flour, unbleached
1½ cups old-fashioned oatmeal
½ tsp. baking soda
8 oz (2 sticks) butter, softened
¼ cup sugar
1 cup light brown sugar
1 tsp. sea salt
1 tsp. pure vanilla extract
2 large eggs
8 oz white chocolate, chopped
7 oz dried apricots, preferably California, chopped (1½ cups)

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4).

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 Tbsp. of dough onto parchment-lined baking sheets, spacing 2” 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.

Makes about 4 dozen.