Recipe courtesy of Marcela Valladolid
Recipe courtesy of Marcela Valladolid
Watch how to make this recipe.
White Chocolate Apricot Oatmeal Cookies
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- Level: Easy
- Total: 1 hr 40 min
- Prep: 20 min
- Inactive: 1 hr
- Cook: 20 min
- Yield: about 2 dozen cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 256
- Total Fat
- 11 g
- Saturated Fat
- 6 g
- Carbohydrates
- 37 g
- Dietary Fiber
- 2 g
- Sugar
- 23 g
- Protein
- 3 g
- Cholesterol
- 37 mg
- Sodium
- 109 mg
My mom loved white chocolate and apricots, so when she passed, I decided to develop a recipe for the holidays that reminded me of her. It is one of those recipes that is very comforting.
- Level: Easy
- Total: 1 hr 40 min
- Prep: 20 min
- Inactive: 1 hr
- Cook: 20 min
- Yield: about 2 dozen cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 256
- Total Fat
- 11 g
- Saturated Fat
- 6 g
- Carbohydrates
- 37 g
- Dietary Fiber
- 2 g
- Sugar
- 23 g
- Protein
- 3 g
- Cholesterol
- 37 mg
- Sodium
- 109 mg
Ingredients
Directions
- 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.
