Marcela Valladolid's White Chocolate-Apricot-Oatmeal Cookies — 12 Days of Cookies

These cinnamon-laced oatmeal cookies are perfect for a holiday cookie swap.
By: Emily Lee
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FNK WHITE CHOCOLATE APRICOT OATMEAL COOKIES Marcela Valladolid Food Network Unsalted Butter, Light Brown Sugar, Sugar, Eggs, Vanilla Extract, Allpurpose Flour, Cinnamon, Kosher Salt, Old Fashioned Oatmeal, Dried Apricots, White Chocolate Chips

Photo by: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Matt Armendariz, 2014, Television Food Network, G.P. All Rights Reserved

12 Days of Cookies It’s time for 12 Days of Cookies, Food Network’s annual virtual cookie swap. Each day, visit us here on FN Dish for a peek at new holiday cookies, party-planning tips and top techniques from your favorite Food Network chefs for rolling, spooning, slicing, baking and decorating delicious sweet treats to give — or keep.

Marcela Valladolid puts a seasonal twist on oatmeal cookies by swapping classic raisins for two ingredients you'll find in abundance in the baking aisle at this time of year: white chocolate chips and dried apricots. "My mom loved white chocolate and apricots, so I decided to develop a recipe for the holidays that reminded me of her when she passed. It is one of those recipes that is very comforting," says The Kitchen co-host. Laced with cinnamon and brown sugar, these cookies are sure to be a hit — especially with guests who prefer a subtle cookie to a heavily frosted concoction.

Get Marcela’s White Chocolate-Apricot-Oatmeal Cookies recipe, and check out 12 Days of Cookies for dozens more recipes and holiday baking inspiration. Then, join the conversation: Tell us what you’re baking this season and what your all-time favorite cookie is.

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