oatmeal white chocolate chip apricot cookies
There is a heated debate constantly going on at our house (and no I don’t mean the dodgers v/s padres rivalry… which, is also, very much a thing).
I’m talking about the chocolate chip cookie v/s the oatmeal cookie as best cookie of them all debate. As these things typically go, it’s 3 v/s 3 (and, ironically it’s the same sides as the baseball controversy).
Clearly, as I am staunchly ensconced in the oatmeal camp, oatmeal cookies are the best. Period.
And, the best oatmeal cookie I’ve had, is this white chocolate chip apricot one that I created and avy perfected.
Ingredients:
2/3 cup unsalted butter
1 1/4 cup sugar
3 eggs
6 Tbsp molasses
1 tsp vanilla
2 cup flour
1 tsp baking soda
2 cups quick oats, oatmeal
1 tsp salt
1 cup white chocolate chips
3/4 cup diced dried apricots
Directions:
Preheat oven to 375.
Cream butter and sugar together in a stand mixer, until combined and fluffy, using the whisk attachment.
Add in eggs and vanilla, and whisk until combined and color has lightened, about 3-5 minutes.
Whisk in molasses until combined.
In a large bowl, combine flour, salt, and soda. Whisk until combined. Add to liquid ingredients, one cup at a time, whisking until fully incorporated.
Stir in oatmeal, apricots, and white chocolate chips.
Drop by rounded teaspoonful onto parchment lined baking sheets.
Bake for 10 minutes.