Yes, the oatmeal cookie is making a return! I found this recipe and couldn’t resist trying it! These cookie are accompanying me to a print exchange that is happening tonight. I am so excited to get 35 original prints from the local area artists who all participated! The prints I included with my silkscreen partner and collaborator Chelsea H. were from the Recommendations: Winter series, the red suit and socks prints. (You can find the whole series on our Etsy site, plainMade Design.) I love these prints:).
These cookies were the perfect combination of sweetness, acidity and sourness (from the California apricots), a touch of creaminess from the white chocolate, and a well rounded texture from the combination of the latter two and the oatmeal. Bon appetite!
Oatmeal Cookies with Dried Apricots and White Chocolate (recipe adapted from Martha)
1 1/2 cups all purpose flour
1 1/2 cups old fashioned oatmeal
1/2 teaspoon baking soda
8 oz (2 sticks) unsalted butter
1 cup packed light brown sugar
1 teaspoon salt
1 teaspoon pure vanilla extract
2 large eggs
8 oz white chocolate, chopped
7 oz dried apricots, preferably California, chopped (1 1/2 cups)
Preheat oven to 350 F. Cream butter and sugars with a mixer until light and flufy. Reduce speed to low. Add salt, vanilla, and eggs, and beat until well combined. Stir in chocolate and apricots.
Drop heaping tablespoons of dough onto ungreased (but parchment is fine) baking sheets, spacing about 2 inches apart. Bake until cookies are golden brown around the edges but still soft in the center, 14 to 16 minutes. Let cookies cool on baking sheets for 2 minutes. Transfer to wire rack, let cool. Cookies will keep covered for up to one week.——- They are really great with a cup of Earl Grey tea in the afternoon!
