Thursday, March 19, 2009

So Good, You Won't Want to Share

At least Boyfriend didn't want to. He even left this nasty little note on the bag of cookies I made for him. Either this man is a pain in my ass or those cookies are that good. Or both.

I was inspired by a cookie my cousin, DEWBaker made ages ago. When I asked her for the recipe for these chewy, apricot, white chocolate oatmeal cookies, she couldn't find them. And so, I set out on a quest to develop the recipe on my own and this was the result. After this recipe, I think I will stop messing with the quantities. These cookies are hearty, chewy, and add a sweetness from the white chocolate chips. There is something that is lovely about the obvious sweetness of the white chocolate and the naturally mild sweetness of the dried apricots. These cookies are awesome. You won't want to share.

White Chocolate Apricot Oatmeal Cookies
1/2 cup + 2 Tbs unsalted butter, at room temperature
3 Tbs cream cheese
1/2 cup packed brown sugar
1/2 cup white sugar
1 egg
1/2 tsp vanilla
1 cup all purpose flour
1/2 tsp baking soda
1 1/2 cup oats
3/4 cup diced apricots
3/4 cup chocolate chips

Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, cream together butter, brown sugar, and white sugar. Mix in the egg and vanilla.

Combine flour and baking soda in a separate bowl. Add the flour into creamed mixture and mix with the hand mixer until just combined. Stir in the rolled oats, dried apricot and white chocolate chips. Drop dough by rounded tablespoons (or a small ice cream scoop) onto ungreased cookie sheets.

Bake for 10 to 12 minutes in the preheated oven, or until lightly browned and crispy around the edges. Cool on wire racks. If you have larger cookies, you will need to bake it for more time. If you have smaller cookies, guess what? You bake it for less. Check for the lightly browned edges.

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