The cookies turned out really well. The white chocolate, oatmeal and vanilla all blend together to form a chewy, sweet cookie. Next time I plan to substitute semisweet chocolate for the white chocolate and dried cherries for the apricots.
Martha Stewart's White Chocolate and Apricot Oatmeal Cookies
1.5 cups all-purpose flour
1.5 cups old-fashioned oatmeal
1/2 tsp baking soda
8 oz (2 sticks) unsalted butter (I used salted), softened
1/4 cup granulated sugar
1 cup packed light-brown sugar
1 tsp salt
1 tsp vanilla
2 large eggs
8 oz. which chocolate, chopped (I used chips)
7 oz. dried apricots, chopped (1.5 cups)
1. 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.
2. Preheat oven to 350 degrees.
3. Drop heaping tablespoons of dough onto parchment-lined baking
sheets, spacing 2 inches apart. Bake until cookies are golden brown around
the edges but still soft in the center, 14-16 minutes. Let cookies cool on
baking sheets for 2 minutes, then transfer to wire rack. cookies will
keep, covered, for up to 1 week.
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