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.