This is a great companion cookie for the Oatmeal Craisin White Chocolate Cookie, and uses a similar recipe, with dried apricots replacing the craisins, and semi-sweet chocolate (chips, and exterior dipping) replacing the white chocolate. The original recipe from Food & Wine uses much higher butter/sugar to flour/oatmeal ratio than the craisin recipe, which makes the cookie spread and get a bit thing. I’ve adapted it to be somewhat closer to the craisin recipe.
Adapted from Food & Wine Annual Cookbook 2011:
- 2 cups old-fashioned oats
- 1 ½ cups flour
- ¾ cup butter, softened
- 1 cup brown sugar
- 2 large eggs
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup pecans
- 1 cup dried apricots, cut into ¼-inch dice
- 1 cup semi-sweet chocolate chips
- Preheat oven to 350ºF.
- Bake the pecans until lightly toasted (about 8 minutes). Once cooled, chop coarsely.
- Mix the oats, flour, baking soda and salt in a small bowl.
- Using a mixer, beat the butter and sugar until light and fluffy. Add the eggs and vanilla and beat until blended. Beat in the dry mixture until just incorporated.
- Fold in the dried apricots, toasted pecans and chocolate chips.
- Drop by rounded tablespoons onto lined cookie sheets (parchment paper or nonstick foil), spaced at least 1-2 inches apart. Bake for about 16 minutes until lightly browned. Let cool and transfer to wire rack.
- Drizzle with or dip in melted semi-sweet chocolate.
These cookies will expand more than the craisins recipe.