White Chip Apricot Oatmeal Cookies Recipes

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.

WHITE CHIP APRICOT OATMEAL COOKIES

Steps:

• Preheat oven to 375°F.
• Beat butter, sugar and brown sugar in large bowl until fluffy. Add eggs; beat well. Add flour and baking soda; beat until well blended. Stir in oats, white chips and apricots.
• Loosely form rounded teaspoonfuls of dough into balls; place on ungreased cookie sheet.
• Bake 7 to 9 minutes or until lightly browned; do not overbake.
• Cool 1 to 2 minutes.

WHITE CHIP APRICOT OATMEAL COOKIES

Steps:

• 1. Heat oven to 375^. Beat butter, granulated sugar and brown sugar in large bowl until fluffy. Add egg; beat well. Add flour and baking soda; beat until well blended. Stir in oats, white chips and apricots. Loosely form rounded teaspoonfuls of dough into balls; place on ungreased cookie sheet. Bake 7-9 minutes or just until lightly browned; do not over bake. Cool slightly; remove from cookie sheet to wire rack. Cool completely.

WHITE CHOCOLATE APRICOT OATMEAL COOKIES

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 degrees 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.