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Apricot and White Chocolate Oatmeal Cookies

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Apricot and White Chocolate Oatmeal Cookies

While looking for food blogging events to take part in I found out that it was going to be National Oatmeal Cookie day on April 30th and that Jennifer of Savor the Thyme was hosting an Oatmeal Cookie Challenge . I hardly needed an excuse to make cookies so I was in! I see oatmeal cookies as a healthier version of chocolate chip cookies and I like the texture that the rolled oats adds; quite possibly making them my favorite type of cookie. I have a huge list of of different flavour combinations of oatmeal cookies that I want to try and on the top of that was apricot and white chocolate oatmeal cookies, though dark chocolate and dried cherry oatmeal cookies were a close second.
The last time I made oatmeal cookies the oats seemed to vanish when they baked so this time I reduced the flour a bit and tripled the amount of rolled oats. The apricot and white chocolate oatmeal cookies turned out great! The cookies smelled so amazingly good while baking and even after. They were nice and moist and chewy on the inside and just slightly crispy on the edges, just the way I like them. My only complaint, and it is a minor one, was that the apricot flavour was a bit to subtle. I think that the next time I make them, and there will be a next time, I will cut the dried apricots into four pieces instead of six making each piece bigger. This time the rolled oats were a lot more visible and the texture they added to the cookies was really nice.

Apricot and White Chocolate Oatmeal Cookies

Apricot and White Chocolate Oatmeal Cookies

Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes Servings: 8
ingredients
  • 1/2 cup butter (softened)
  • 1/2 cup brown sugar (packed)
  • 1/2 cup white sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup all purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup rolled oats
  • 1/2 cup dried apricots (chopped)
  • 1/2 cup white chocolate (coarsely chopped)
directions
  1. Cream the butter and sugar in a bowl.
  2. Beat in the egg and vanilla extract.
  3. Mix the flour, baking soda and salt in another bowl.
  4. Mix the dry ingredients into the wet.
  5. Mix in the rolled oats, apricots and white chocolate.
  6. Place the dough onto a cookie sheet one table spoon at a time.
  7. Bake in a 350F/180C preheated oven for 8-10 minutes.
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Reader Interactions

Comments

  1. Anonymous says

    Thanks for the head’s up about oatmeal cookie day – I’ll be sure to have one!

    BTW, i recently learned that June 1 is donut day – yippee!

    Reply

  2. Risa says

    These sound great! I am not sure why I have not thought of this cookie combination considering I have made white chocolate chip apricot scones.

    Reply

  3. Jennifer says

    Thanks you so much for submitting these Kevin AND for putting my favorite indulgence in them: white chocolate. I made my cookies today and almost put them in but opted for some mini chips and dried cranberries. Also, I almost made a mango dish today thinking about all your recent posts.

    Reply

  6. redforever says

    If your oatmeal is disappearing in your recipes, try the old fashioned slow cooking oats. They are the least refined of all the oats and they really add a nice chewy texture as well as more fiber.

    Reply

  15. Anonymous says

    kevin, to increase the apricot flavor, add a couple tablespoons of your best apricot jam or a splash of apricot nectar. you might also try snipping up canned apricots. the jam will add a rich note to the flavor.

    Reply

  37. Marta says

    Perfect Kevin! I was just browsing around for a cookie recipe to make tonight and I think I found it 🙂
    I left the butter out to soften this morning, so as soon as I get home I’m making these bad boys!
    Thanks!

    Reply

  40. Kelly says

    Oh, I bet those were good! I make a pretty tasty cranberry oatmeal cookie, but I bet apricot is really, REALLY nice! They look beautiful!

    Reply

  44. Anonymous says

    okay you did it. You posted something I cannot resist making. I hope they are good. My favorite cookie is oatmeal. My grandma’s favorite fruit is apricot. I think these are a must make for the next time I go to visit her. Thanks!!!!!!!!!!!!!!!!!!!!!!!!!!!

    Reply

  48. Sandie says

    Isn't it strange, I'm not normally a fan of white chocolate anything, but I have to tell you…these cookies sound so appealing to me. Perhaps it's the white chocolate with the apricot & oatmeal. Who knows, but I like it 🙂

    Reply

  49. Anonymous says

    These cookies sound amazing! I love cookies with fruit and white chocolate chips in them. I had a really good blueberry and white chocolate chip sugar cookie once. Mmmm.

    Reply

  51. Kevin says

    redforever: The package says old fashioned but not slow cooking. I will take a look for slow cooking ones at the grocery store.

    Anonymous: Great suggestion! I will try adding the apricot jam to the next batch.

    Reply

  53. toni says

    My roommate used to make chocolate chip cookies, and I’d hear them singing their chocolate chip cookie song….kinda like a siren’s song – you know? But with apricot? Dude, I think I’d fly to Canada for these!

    Reply

  54. Debbie says

    I’m not sure why I can’t see your photos on the last two entries. I’d love to see what these look like. I love oatmeal. I do not know why every time I make an oatmeal cookie they fall flat. I use plenty of BK. Do you know? I have a tasty Orange Marmalade I wonder if I can improvise instead of the Apricot. I have everything else to give this ago. Let me know how to keep them from falling flat.

    thank you

    Reply

  55. Kevin says

    Debbie: Can you tell me what web browser that you are using that you cannot see the images in? Thanks

    I only use 1/2 teaspoon baking soda so the cookies don’t really rise. I roll the dough into balls and the balls kind of melt down while baking until they are in the form seen in the photo.

    Reply

  58. Jackie says

    Hi Kevin

    First of all the cookies look so good. And I will be making them soon. 1. Did you use dark or light brown sugar. 2. Did you use Turkish or California Dried Apricots. 3. Can I use white chocolate chips instead of a White Chocolate Bar, does the bar have a better flavor than the chips and do the bar melt better in the cookies than the chips. 4. Is it possible to make the batter the day before I plan on baking them. Thank You.

    Reply

  59. Jackie says

    H Kevin

    About adding in Apricot Jam, at what step would you add it in. Would it be mixed in with the butter and sugar or somewhere else in the recipe?

    Reply

  65. Kevin says

    Jackie:

    1. Dark brown sugar.
    2. Turkish dried apricots.
    3. White chocolate chips should be fine. I prefer the chocolate bars because the only brand of white chocolate chips that I can find here are particularly bad in that they tend melt and disappear into whatever I bake them in.
    4. Yes you can make the batter a day ahead and leave it in the fridge. (Many people claim that this is an essential step in making the perfect chocolate chip cookies.)
    5. I would add the apricot jam into the wet ingredients just before mixing in the dry ingredients.

    Thanks for all the great questions. I hope you enjoy them!

    Reply

  66. Bridgett says

    Yum! Can you imagine how perfect they would be with some ice cream sandwiched in between? Divine! These would go over big in my house with the white chocolate.

    Reply

  68. ~ Junkyard Jennifer says

    These were fantastic! I made them last night and my family and I gobbled them up. Really.

    They’re already gone.

    Next time I’m doubling the batch!

    I altered it in that I used 1/4 c. organic cane sugar and 3/4 c. dark brown sugar. They didn’t flatten out as much, but I like a soft/chewy cookie. They ended up taking about 12 min.

    Thanks for the recipe!

    ~ Jennifer

    Reply

  70. Jeanne says

    I am SO making these. Apricots have always been my facourite dried fruits, and paired with chocolate… well what’s not to like!

    Reply

  71. nora says

    I made these twice! So GOOD! I have to say though that I like cutting the apricots very very small. The second time I used raisins instead and it was amazing. thank you for the recipe!

    Reply

  72. Roland says

    Try soaking the apricots in some apricot brandy before adding them to the cookie dough. It plumps and softens the apricots and it boosts the flavor.

    Reply

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