Comments on: Apricot and White Chocolate Oatmeal Cookies

By: Cari Snell

Cari Snell — Tue, 24 May 2011 00:36:10 +0000

Yum! You can also buy apricot extract at your better gourmet food stores to boost the apricot flavour. These are DEFINITELY a keeper in my books!

By: Roland

Roland — Thu, 10 Dec 2009 21:25:28 +0000

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.

By: nora

nora — Sun, 13 Sep 2009 20:47:46 +0000

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!

By: Jeanne

Jeanne — Fri, 08 May 2009 15:50:00 +0000

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

By: mirtilla

mirtilla — Sat, 02 May 2009 19:30:00 +0000

Vorrei davvero prenderlo attraverso il video il biscotto!!!….

By: ~ Junkyard Jennifer

~ Junkyard Jennifer — Sat, 02 May 2009 00:28:00 +0000

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

By: Not Another Omnivore

Not Another Omnivore — Fri, 01 May 2009 22:27:00 +0000

Those look to die for! I knew when I stole my sister's computer for long enough to come scroll through everything there would be many mouthwatering dishes!

NAOmni

By: Bridgett

Bridgett — Thu, 30 Apr 2009 23:59:00 +0000

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.

By: Kevin

Kevin — Thu, 30 Apr 2009 22:05:00 +0000

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!

By: Patricia Scarpin

Patricia Scarpin — Thu, 30 Apr 2009 17:39:00 +0000

These look so, so good, Kevin – what a nice idea to pair white chocolate and apricots!
I’ll be trying these cookies, for sure – tks for sharing!