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


  1. Preheat oven to 350ºF. 
  2. Bake the pecans until lightly toasted (about 8 minutes). Once cooled, chop coarsely.
  3. Mix the oats, flour, baking soda and salt in a small bowl.
  4. 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. 
  5. Fold in the dried apricots, toasted pecans and chocolate chips.
  6. 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.
  7. Drizzle with or dip in melted semi-sweet chocolate. 

These cookies will expand more than the craisins recipe.

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