Oatmeal cookies with dried apricots and white chocolate
Votes: 2
Time: 1 hour 40 min.
Complexity: easily
Quantity: 24 pcs.
Complexity: easily
Quantity: 24 pcs.
Oatmeal cookies have always stood out from other cookies thanks to their unique flavor, which comes from oats. Baking delicious cookies at home isn't all that difficult. Mix a dough with butter, sugar, eggs, and wheat flour, adding plenty of oats. There's no need to grind them first, as they'll add a delicious texture and a home-baked look to the cookies. Stir in dried apricots and white chocolate; white chocolate pairs better with apricot than dark chocolate. And the finished cookies will delight you with new, unusual flavors.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 220 g of butter at room temperature
- 1 cup brown sugar
- 1 cup granulated sugar
- 2 large eggs at room temperature
- 2 tsp vanilla extract
- 1.5 cups of flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon coarse salt
- 3 cups of oatmeal
- 1 tbsp. dried apricots, coarsely chopped
- 3/4 tbsp. white chocolate granules
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Cooking the dish according to the recipe:
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar on medium-high speed until light and fluffy, about 2 minutes. Reduce the mixer speed to low and add the eggs one at a time. Then add the vanilla and beat for another minute.
- In a separate bowl, sift the flour, baking powder, cinnamon, and salt. With the mixer running on low speed, gradually add the dry ingredients to the butter mixture. Add the oats, dried apricots, and white chocolate and mix evenly with a silicone spatula. Cover the bowl with plastic wrap and refrigerate for 1 hour.
- Preheat oven to 350°F (160°C) and spray 2 baking sheets with cooking spray.
- Using a medium ice cream scoop, drop 5cm (2-inch) mounds of dough onto prepared baking sheets. Bake until golden brown, 14 to 16 minutes. Transfer the cookies to a wire rack and let cool completely.
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