Usually when I make sugar cookies they go to someone else. My family gets the rejects, but I've never made a batch just for us. So when my husband came home and saw yesterday's Peeps cookies, his first question was, "Who are the cookies for?" and was quite surprised when I said they were for us. We, of course, devoured them for dessert.
Which leads us to today. I went to the trouble on Monday of going to WinCo and bagging my own groceries to get ingredients from the bulk aisle for the White Chocolate and Peach Oatmeal Cookies. Which then, because of the absence of dried peaches, became the White Chocolate and Apricot Oatmeal Cookies. But as I looked at the ingredient list closer in this month's Food Network Magazine, I had to/wanted to make some adjustments.
So today to celebrate (or mourn) my last baking project for a while(?) I'm posting the recipe along with my picture. I use my KitchenAid mixer for all my mixing, but if you don't have one, just use a large bowl to mix the ingredients. (But the mixer sure is handy!) I'm not a recipe writer, so I hope the directions are clear. If not, let me know and I can clarify.
Debz Apricot and White Chocolate Oatmeal Cookies
1 stick butter, softened
1/2 c packed brown sugar
1/4 c granulated sugar
1 large egg
3/4 c flour
1/2 tsp baking soda
1 1/2 c oats
3/4 c dried apricots, chopped
1/2 c walnuts, chopped
3/4 c white chocolate chips
Preheat oven to 350. In mixer, cream butter and sugars until light and fluffy. Add the egg and mix well. Scrape bowl. Add the flour, baking soda, and oatmeal and mix until combined. Add apricots, walnuts, and white chocolate chips and mix until blended. Roll mixture into balls (my recipe made 20) and put on cookie sheet about 2 inches apart. Press the dough a bit with the palm of your hand to make round cookies. Bake 15 minutes or so. Let cool and enjoy!
