Oatmeal Apricot White Chocolate Chunk Cookies
Satisfy your sweet tooth with these delightful Oatmeal Apricot White Chocolate Chunk Cookies, a perfect blend of chewy texture and bursts of flavor. Featuring hearty rolled oats, luscious chunks of dried apricots, and creamy white chocolate, these cookies strike the perfect balance between wholesome and indulgent. A hint of cinnamon adds a warm, spiced touch, while the soft, chewy centers keep you coming back for more. Quick to prep and bake in under 30 minutes, these cookies are a crowd-pleasing treat ideal for any occasion, from holiday gatherings to an everyday snack. Plus, they stay fresh for days—if they last that long!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup brown sugar
- 0.5 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1.75 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 2 cups rolled oats
- 0.75 cup dried apricots, chopped
- 0.75 cup white chocolate chunks
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy using a handheld or stand mixer, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate medium-sized bowl, whisk together the flour, baking soda, cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Stir in the rolled oats, chopped dried apricots, and white chocolate chunks until evenly distributed throughout the dough.
Using a tablespoon or small cookie scoop, drop spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers still appear slightly soft.
Remove the baking sheets from the oven and allow the cookies to cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cooled cookies in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
231 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.7 g | 14% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 38 mg | 13% | |
| Sodium | 107 mg | 5% | |
| Total Carbohydrate | 32.2 g | 12% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 20.1 g | ||
| Protein | 3.0 g | 6% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 33 mg | 3% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 128 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
