Apricot White Chocolate Oatmeal Cookies Recipes

WHITE CHOCOLATE APRICOT OATMEAL COOKIES

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.

APRICOT OATMEAL COOKIES

Steps:

• Heat oven to 375°F. In large bowl, beat all ingredients except oats, flour, apricots and pecans with electric mixer on medium speed until creamy, or mix with spoon. Stir in all remaining ingredients.
• Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet.
• Bake cookies 8 to 10 minutes or until edges are brown and centers are soft. Cool 1 to 2 minutes; remove from cookie sheet to wire rack.

OATMEAL COOKIES WITH DRIED APRICOTS AND WHITE CHOCOLATE

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.

STEPHANIE'S APRICOT WHITE CHOCOLATE COOKIES

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)

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.

CHOCOLATE, WALNUT AND APRICOT COOKIES

Steps:

• Place the butter, oil, sugar and baking powder in the bowl of a food processor, and process for about 10 seconds, just until smooth. Add the eggs and vanilla and process again until smooth, about 5 seconds. Add the flour, and process just until it is incorporated and the dough mixture is smooth, about 5 seconds.
• Transfer the dough to a bowl and stir in the walnut and apricot pieces and the chocolate chips. Drop about 2 tablespoons of dough for each cookie about 2 1/2 inches apart on an ungreased cookie sheet. Bake at 375 degrees for 8 to 10 minutes.

CHOCOLATE CHIP APRICOT COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a cookie sheet.
• Mix the flour and baking soda in a bowl. In a separate bowl, beat together the butter, turbinado sugar, and brown sugar until fluffy, then beat in the egg, vanilla, and salt. Stir the flour and baking soda into the butter mixture. Fold in the chocolate chips and apricots. Drop by rounded teaspoonfuls onto the cookie sheet.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

HEAVENLY APRICOT-WHITE CHOCOLATE CHUNK COOKIES

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.

OATMEAL-APRICOT COOKIES

Steps:

• Preheat oven to 350 degrees. In a medium bowl, combine oats, flour, baking powder, and salt; set aside.
• In the bowl of an electric mixer, cream butter and sugars on medium speed until smooth; beat in egg and vanilla. With mixer on low speed, add oat mixture, and mix until just combined. Stir in apricots and almonds by hand.
• Divide dough into 12 pieces, and roll into balls. Place balls 3 to 4 inches apart on baking sheets. Using your fingers, flatten balls to about a 3/4-inch thickness.
• Bake cookies until edges begin to brown, 25 to 30 minutes. Let cool 5 minutes on baking sheet, then transfer to a wire rack to cool completely.

APRICOT OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees F.
• In large bowl, with mixer on medium speed, beat butter and sugars 2 minutes or until creamy, occasionally scraping bowl.
• Reduce speed to low; beat in eggs, flour, baking soda, cinnamon, almond extract, and 1/2 teaspoon salt just until blended.
• Stir in oats and remaining ingredients.
• Drop dough by rounded measuring tablespoons, 2 inches apart, onto ungreased cookie sheet.
• Bake cookies 14 to 15 minutes or until tops are golden.
• Cool cookies on wire racks.
• Repeat with remaining dough.

APRICOT WHITE CHOCOLATE OATMEAL COOKIES

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.