Sometimes I go a little crazy and stock up on WAY too many baking supplies. It’s usually because things are on sale…or because I’m trying to hit a free shipping minimum.
It’s not a huge deal, because I bake a lot. But sometimes I go extra overboard and run out of pantry space.* Right now, I’ve got extra caramels, semolina, M&Ms, rye flour…it’s quite the diverse list of impulse baking buys, and I’m on a mission to use it all up!
First on my list: These Apricot White Chocolate Chip Cookies. My leftover apricots met leftover white chocolate chips in a perfectly spiced, chewy cookie. Oatmeal and fruit cookies are some of my favorites but they’re often overlooked in favor of flashier flavors. Don’t underestimate the power of a good spice combo, and fruit. These star cinnamon, nutmeg and dark brown sugar for the perfect flavor combo.
Of course, the whole reason I made these was to use up leftover white chocolate chips. But honestly, I don’t think they even needed the white chocolate chips at all. Next time, I might add in a second kind of fruit instead, or swap in some dried peaches for the apricots and call it a day.
Apricot White Chocolate Cookies
Original recipe: The Redhead Baker. I’ve rewritten things a bit and added commentary.
Yield: ~3 dozen cookies
Suggested equipment: Mixer
Total Time: ~An hour
Cook Time: ~12 minutes
Ingredients
- 1 cup unsalted butter, softened
- 1 cup sugar
- 1/2 cup dark brown sugar, tightly packed
- 1 large egg
- 2 tsp vanilla extract
- 1 2/3 cups flour
- 1 tsp sinnamon
- 3/4 tsp baking soda
- 1 tsp salt
- 1/8 tsp baking powder
- 1/8 tsp nutmeg
- 1 cup dried apricots, diced
- 1 cup white chocolate chips (if you want them!)
- 1 1/2 cups quick cooking oats
Instructions
- Preheat your oven to 350F
- Use your mixer to cream the butter, sugar and brown sugar until it’s light and fluffy
- Add your egg and vanilla, then beat until the mixture is well-blended. Scrape down the sides of the bowl before you move on
- In a separate bowl, stir your flour, cinnamon, baking soda, salt, baking powder and nutmeg until it’s mixed together
- Add in your dried apricot pieces, and toss with the flour mixture. This keeps the apricots from clumping together in the dough
- Add the dry ingredients to your mixer bowl. Mix until combined
- Stir in the chocolate chips and rolled oats by hand. You just want to get them distributed throughout the dough—don’t overmix the dough
- Line baking sheets with parchment, and place balls of dough about two inches apart. Dampen your hands with water, and press down on each dough ball before you throw the sheet into the oven
- Bake your cookies 9-12 minutes. You’ll know they’re done when the edges begin to turn dark brown
- Let the cookies cool for 5 minutes on their pans, then transfer to a wire rack to cool completely
The cookies keep well and freeze well, but be careful transporting them because they can get a little crumbly!
sugarsmith 