White Chocolate Apricot Oatmeal Cookies Food

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WHITE CHOCOLATE APRICOT OATMEAL COOKIES



White Chocolate Apricot Oatmeal Cookies image

Provided by The Redhead Baker

Time 20m

Number Of Ingredients 14

1 cup unsalted butter, softened, 8 oz, 2 sticks
1 cup sugar, 7 oz
1/2 cup dark brown sugar, packed, 3.75 oz
1 large egg
2 teaspoon vanilla extract
1 ⅔ cups all-purpose flour, 7 oz
1 teaspoon cinnamon
3/4 teaspoon baking soda
1 teaspoon salt
⅛ teaspoon baking powder
⅛ teaspoon nutmeg
1 cup dried apricots, diced, 4 1/2 oz
1 cup white chocolate chips, 6 oz
1 1/2 cups quick-cooking oats, 4 ⅝ oz

Steps:

  • Preheat oven to 350 degrees. Line two sheet pans with parchment paper or silicon baking mats. Set aside.
  • In the bowl of a stand mixer, cream together the butter and sugars until light and fluffy. Add the egg and vanilla, beat until well-blended. Scrape down the sides of the bowl.
  • In a separate bowl, stir together the flour, cinnamon, baking soda, salt, baking powder, and nutmeg. Add the dried apricot pieces and toss with the flour mixture to coat (this prevents them from sticking together).
  • Add the flour/apricot mixture to the mixing bowl along with the chocolate chips. Mix just until combined. Add the rolled oats and mix just until combined.
  • Scoop the cookie dough onto the prepared sheet pans using a medium cookie scoop, spacing the cookies two inches apart (they spread a lot). Dampen your hands with water, and press down on each ball of dough.
  • Bake the cookies for 8 to 10 minutes, or just until the cookies begin to turn dark brown at the edges.
  • Let cool for 5 minutes on the sheet pans, then transfer to a wire rack to cool completely.

Nutrition Facts : ServingSize g

STEPHANIE'S APRICOT WHITE CHOCOLATE COOKIES



Stephanie's Apricot White Chocolate Cookies image

I got this recipe from my brother, who is a chef in Philadelphia. We trade recipes from time to time, and he thought they would be tasty. I agreed. I thought the recipe was unique, pairing two distinct flavors in one mouthful. My brother and my father enjoy white chocolate, and they asked me to bake these cookies for them as part of our holiday celebration. Although my brother is a professional, he'll even admit that he defers to me when it comes to cookies, pies and cakes! In our family, I do the baking. I enjoy the flavor of white chocolate mixed with the sweetness of the apricots. I also love how pretty these cookies are. They are great with a cup of tea or a glass of cold milk. Lastly, these cookies are a snap to make. That makes them even better!

Provided by Food Network

Categories     dessert

Time 25m

Yield 24

Number Of Ingredients 10

1/2 cup unsalted butter, at room temperature
1/2 cup packed light brown sugar
1 egg
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup dried apricots, coarsely chopped
4 ounces white chocolate, coarsely chopped

Steps:

  • Preheat oven to 350 degrees F.
  • In a mixer, beat the butter and brown sugar until blended. Beat in the egg and vanilla and almond extracts until combined. Add the flour, baking soda, and salt, and mix until combined. With a wooden spoon, mix in the apricots and white chocolate. Drop the batter by tablespoons onto ungreased cookie sheets, spacing 2 inches apart. Bake until the edges are lightly brown, about 10 minutes. Cool on wire racks.

WHITE CHOCOLATE APRICOT OATMEAL COOKIES RECIPE - (4.6/5)



White Chocolate Apricot Oatmeal Cookies Recipe - (4.6/5) image

Provided by á-4084

Number Of Ingredients 13

2 sticks (1-cup) unsalted butter, room temperature
1 cup packed light brown sugar
1 cup granulated sugar
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon kosher salt
3 cups old-fashioned oats
1 cup dried apricots, roughly chopped
3/4 cup white chocolate chips
Nonstick cooking spray, for spraying the baking sheets

Steps:

  • 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°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.

OATMEAL COOKIES WITH DRIED APRICOTS AND WHITE CHOCOLATE



Oatmeal Cookies with Dried Apricots and White Chocolate image

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.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 4 dozen

Number Of Ingredients 11

1 1/2 cups all-purpose flour
1 1/2 cups old-fashioned oatmeal
1/2 teaspoon baking soda
8 ounces (2 sticks) unsalted butter, softened
1/4 cup granulated sugar
1 cup packed light-brown sugar
1 teaspoon salt
1 teaspoon pure vanilla extract
2 large eggs
8 ounces white chocolate, chopped
7 ounces dried apricots, preferably California, chopped (1 1/2 cups)

Steps:

  • Preheat oven to 350 degrees. 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 tablespoons of dough onto parchment-lined baking sheets, spacing 2 inches apart. Bake until cookiesare golden brown around the edges but still soft in the center, 14 to 16 minutes.Let cookies cool on baking sheets for 2 minutes. Transfer cookies to a wire rack; let cool.

WHITE CHOCOLATE APRICOT THUMBPRINT COOKIES



White Chocolate Apricot Thumbprint Cookies image

A cookie with apricot jam filling, white chocolate drizzle, a little lime zest dipped in white sugar to sparkle.

Provided by Tabby Bartley

Categories     Dessert

Time 33m

Yield 48 cookies

Number Of Ingredients 10

1 cup unsalted butter, room tempature
2/3 cup sugar
2 large egg yolks
3/4 teaspoon finely grated lime zest
1/2 teaspoon pure vanilla extract
2 1/4 cups all-purpose flour
1/4 teaspoon fine salt
3/4 cup apricot jam
3 ounces white chocolate
sugar, for dipping

Steps:

  • Preheat oven to 350' F.
  • Line a baking tray with parchment paper.
  • Beat butter and sugar until smooth. Add egg yolks, lime zest and vanilla and blend. Stir in flour and salt until evenly combined. Spoon and shape 1-inch balls of dough. In bowl with sugar, roll dough ball until covered. Place 1 1/2 inches apart on prepared baking tray. Press an indentation in the center of each cookie (a few cracks are to be expected) and bake for 13 to 15 min, until cookies just begin to brown lightly on the bottom. Let cool.
  • Stir apricot jam to loosen and spoon a bit of jam in each thumbprint. Melt white chocolate in microwave on med. heat, stirring every 10 seconds. Dip a fork into chocolate and drizzle over cookies or put melted chocolate in pastry bag and squeeze over cookies. Let cookies set for at least an hour before packing. Refridgerate.
  • Cookies will keep up to a week in airtight container.

Nutrition Facts : Calories 90, Fat 4.7, SaturatedFat 2.9, Cholesterol 19.2, Sodium 16.7, Carbohydrate 11.6, Fiber 0.2, Sugar 5.7, Protein 0.9

WHITE CHIP APRICOT OATMEAL COOKIES



White Chip Apricot Oatmeal Cookies image

Make and share this White Chip Apricot Oatmeal Cookies recipe from Food.com.

Provided by Skippy BW

Categories     Drop Cookies

Time 30m

Yield 42 cookies

Number Of Ingredients 9

3/4 cup butter, softened
1/2 cup granulated sugar
1/2 cup light brown sugar
2 eggs
1 cup flour
1 teaspoon baking soda
2 1/2 cups rolled oats
2 cups white chocolate chips
1 cup chopped dried apricot

Steps:

  • Preheat oven to 375°F.
  • Beat butter, sugar and brown sugar in large bowl until fluffy. Add eggs; beat well. Add flour and baking soda; beat until well blended. Stir in oats, white chips and apricots.
  • Loosely form rounded teaspoonfuls of dough into balls; place on ungreased cookie sheet.
  • Bake 7 to 9 minutes or until lightly browned; do not overbake.
  • Cool 1 to 2 minutes.

Nutrition Facts : Calories 132.1, Fat 6.5, SaturatedFat 3.8, Cholesterol 19.9, Sodium 65.5, Carbohydrate 17.2, Fiber 0.8, Sugar 11.4, Protein 2

HEAVENLY APRICOT-WHITE CHOCOLATE CHUNK COOKIES



Heavenly Apricot-White Chocolate Chunk Cookies image

A must try. The butter and brown sugar give the cookies a caramel-like taste that is pure heaven when paired with the apricots and white chocolate. Source: The Neighborhood Bakeshop by Jill Van Cleave

Provided by Debster

Categories     Drop Cookies

Time 10m

Yield 26 cookies

Number Of Ingredients 9

1/2 cup unsalted butter, at room temperature
1/2 cup packed light brown sugar
1 large egg
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup dried apricot, cut int 1/2-inch cubes
4 ounces white chocolate, cut into 1/2-inch chunks

Steps:

  • Preheat the oven to 350°.
  • Cream the butter and brown sugar in a medium-size mixing bowl until smoothly blended.
  • Beat in the egg and vanilla.
  • Add the flour, baking soda, and salt, stirring the mixture into a smooth dough.
  • Add the apricots and white chocolate, stirring until the pieces are thoroughly dispersed.
  • Drop the batter by tablespoonfuls onto ungreased cookie sheets, spacing 2 inches apart.
  • Bake for 10 minutes, until the edges are lightly browned.
  • Let the cookies set on the sheet for 1 to 2 minutes before transferring them with a spatula to wire racks to cool.

Nutrition Facts : Calories 100.4, Fat 5.2, SaturatedFat 3.2, Cholesterol 17.4, Sodium 55.4, Carbohydrate 12.8, Fiber 0.4, Sugar 8.7, Protein 1.2

APRICOT WHITE CHOCOLATE COOKIES



Apricot White Chocolate Cookies image

A heavenly cookie with an unbelievable flavor. The nuts are optional, or can be exchanged with other types (almonds and walnuts are also good). For the white chocolate, I chop up 2 Lindt white chocolate and coconut bars because I like the coconut addition, but any other white chocolate bar or white chocolate chips would work just as well.

Provided by jasie_peltier

Categories     Drop Cookies

Time 40m

Yield 18-24 cookies

Number Of Ingredients 10

3/4 cup unsalted butter or 3/4 cup margarine
1 cup brown sugar
1 1/2 teaspoons vanilla extract
1 egg
1 2/3 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup chopped hazelnuts (optional)
1 cup chopped dried apricot
1 cup quality white chocolate (or more, chopped into chunks)

Steps:

  • Preheat over to 350°F (or 175°C).
  • In a large bowl, cream together the butter and brown sugar.
  • Beat in the egg and vanilla.
  • Mix in the flour, baking soda and salt.
  • Add the nuts, apricots and white chocolate.
  • Spoon onto an ungreased cookie sheet and bake for 8 to 12 minutes. (These cookies don't spread very much, so they can be pretty closely packed onto the cookie sheet).
  • Transfer to a cooling rack.

APRICOT WHITE CHOCOLATE OATMEAL COOKIES



Apricot White Chocolate Oatmeal Cookies image

Make and share this Apricot White Chocolate Oatmeal Cookies recipe from Food.com.

Provided by Lise in Indiana

Categories     Drop Cookies

Time 25m

Yield 30 cookies

Number Of Ingredients 12

3/4 cup butter, softened
1/2 cup granulated sugar
1/2 cup light brown sugar
2 tablespoons granular fructose (optional)
1 egg, large duck egg preferred
1 1/4 cups flour
1 teaspoon baking powder
1/4 teaspoon sea salt
2 1/2 cups rolled oats
3 ounces white chocolate baking bar, chopped
1/2 cup dried apricot, chopped
1/2 cup pecans, chopped (optional)

Steps:

  • Preheat oven to 375°F.
  • Beat butter, sugar and brown sugar in large bowl until fluffy. Add egg and beat well.
  • Sift flour and baking powder and salt together. Mix flour into butter/sugar/egg mixture and blend well.
  • Stir in oats, apricots, white chocolate chunks, and pecans, if using.
  • Using a cookie scoop, drop rounds of dough onto parchment-lined cookie sheets, 2 inches apart. Flatten slightly.
  • Bake 9 to 11 minutes or until lightly browned; do not overbake.
  • Cool 1 to 2 minutes on pan then remove to a cooling rack.

Nutrition Facts : Calories 135, Fat 6.2, SaturatedFat 3.6, Cholesterol 19, Sodium 78.7, Carbohydrate 18.6, Fiber 1, Sugar 9.8, Protein 1.9

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