I love cookies but I have never appreciated oatmeal raisin cookies. That’s why I was delighted to see The Silver Platter cookbook agreed with me and placed white chocolate chips and apricots in these oatmeal cookies instead. I made these to bring to work on my birthday, together with the Chocolate Chunk Cranberry Cookies on the next page.
Ingredients: vegetable oil, brown sugar, sugar, egg, vanilla, flour, rolled oats, baking soda, salt, dried apricot, white chocolate chips
The Process: I preheated the oven to 350 and lined some baking sheets with silicone baking mats. The recipe suggests parchment paper but I find I get better results with the silicone mats and they are reusable and therefore better for the planet. I then mixed the oil, sugars, egg and vanilla until blended. I then took the dry ingredients and mixed them into the wet ones until combined into a ball. The apricots and chips were folded in.
I used a cookie scoop to place golf sized balls onto the baking trays and pressed each to slightly flatten it. They were then baked for 12-15 minutes.
Results: Delicious! They flew off the plate. I brought some to work and they too flew off the plate. Apricot is definitely a much pairing with oatmeal than raising for me. The only mildly time consuming part was cutting the dried apricots and even that took only 2-3 minutes.