oatmeal

Apricot Chocolate Oatmeal Cookies

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This is a great companion cookie for the Oatmeal Craisin White Chocolate Cookie, and uses a similar recipe, with dried apricots replacing the craisins, and semi-sweet chocolate (chips, and exterior dipping) replacing the white chocolate. The original recipe from Food & Wine uses much higher butter/sugar to flour/oatmeal ratio than the craisin recipe, which makes the cookie spread and get a bit thing. I’ve adapted it to be somewhat closer to the craisin recipe.

Adapted from Food & Wine Annual Cookbook 2011:

Ingredients

  • 2 cups old-fashioned oats
  • 1 ½ cups flour
  • ¾ cup butter, softened
  • 1 cup brown sugar
  • 2 large eggs
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup pecans
  • 1 cup dried apricots, cut into ¼-inch dice
  • 1 cup semi-sweet chocolate chips

Directions

  1. Preheat oven to 350ºF. 
  2. Bake the pecans until lightly toasted (about 8 minutes). Once cooled, chop coarsely.
  3. Mix the oats, flour, baking soda and salt in a small bowl.
  4. Using a mixer, beat the butter and sugar until light and fluffy. Add the eggs and vanilla and beat until blended. Beat in the dry mixture until just incorporated. 
  5. Fold in the dried apricots, toasted pecans and chocolate chips.
  6. Drop by rounded tablespoons onto lined cookie sheets (parchment paper or nonstick foil), spaced at least 1-2 inches apart. Bake for about 16 minutes until lightly browned. Let cool and transfer to wire rack.
  7. Drizzle with or dip in melted semi-sweet chocolate. 

These cookies will expand more than the craisins recipe.

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Oatmeal Craisin White Chocolate Cookies

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Oftentimes, recipes on the back of boxes / packages can be rather mediocre, having been dumbed down to be accessible to the general public. This one, however, despite its simplicity, is a home run. It’s quick and easy, and most people seem to love the taste, even if they are not particular fans of oatmeal cookies, craisins, or white chocolate.

Adapted from Ocean Spray® Craisins® package:

Ingredients

  • ⅔ cup butter, softened
  • ⅔ cup brown sugar
  • 2 large eggs
  • 1 ½ cups old-fashioned oats
  • 1 ½ cups flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 6 oz. dried cranberries (i.e. Ocean Spray® Craisins®) – Note: I would use 1 to 1 ½ cups.
  • ⅔ cup white chocolate chunks or chips – Note: I would use 1 to 1 ½ cups.

Directions

  1. Preheat oven to 375ºF.
  2. Using a mixer, beat butter and sugar together in a medium mixing bowl until light and fluffy. Add eggs, mixing well. Combine oats, flour, baking soda and salt in a separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in dried cranberries and white chocolate chunks.
  3. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 10-12 minutes or until golden brown. Cool on wire rack. 
  4. Drizzle with melted white chocolate for extra flair and flavor.

Most of the sweetness and flavor for this cookie comes from the dried cranberries and white chocolate, so be liberal with those ingredients. In addition, note that these cookies expand very little in the oven. I would flatten them slightly before baking. No need to worry about the cookies running into each other as they bake.

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