White Chip Apricot Oatmeal Cookies
Soft, chewy, and bursting with flavor, White Chip Apricot Oatmeal Cookies are a delightful twist on a classic treat! These oatmeal cookies are loaded with diced dried apricots for a sweet, tangy contrast and studded with creamy white chocolate chips for the ultimate indulgence. A hint of cinnamon enhances the cozy flavor, while the hearty rolled oats create a satisfying texture. With only 20 minutes of prep time and a quick baking session, this recipe is perfect for everything from weekday snacking to holiday cookie swaps. Serve them warm for an irresistible dessert or store them for up to a week to enjoy anytime! Ideal for oatmeal cookie lovers looking for a fruity and decadent upgrade, this recipe will quickly become a household favorite.
Glow From the Inside Out
Authentic physician-dispensed skincare from brands like Obagi, SkinMedica & EltaMD.
Trusted by dermatologists, loved by your skin
Recipe Information
Ingredients
- 1 cup unsalted butter
- 0.5 cup granulated sugar
- 1 cup light brown sugar, packed
- 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
- 3 cups rolled oats
- 1 cup dried apricots, diced
- 1 cup white chocolate chips
Instructions
In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar using a hand or stand mixer until light and fluffy, about 2-3 minutes.
Add the eggs and vanilla extract to the butter mixture. Beat until well combined.
In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
Gradually add the flour mixture to the wet ingredients, beating on low speed just until combined.
Stir in the oats, diced dried apricots, and white chocolate chips until evenly distributed throughout the dough.
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats.
Using a cookie scoop or tablespoon, drop rounded 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 and the centers look slightly underbaked.
Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes. Then, transfer the cookies to a wire rack to cool completely.
Serve the cookies warm or store them in an airtight container at room temperature for up to one week. Enjoy!
Nutrition Facts
Calories |
261 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.4 g | 16% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 39 mg | 13% | |
| Sodium | 114 mg | 5% | |
| Total Carbohydrate | 35.5 g | 13% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 20.6 g | ||
| Protein | 3.4 g | 7% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 34 mg | 3% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 139 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.
