Just because the Christmas season is over doesn’t mean cookie season has to be over. Here is a neat spin on oatmeal cookies that includes apricots, white chocolate chips and almonds instead of traditional raisins just to mix things up a bit with flavor. If you want to make more of these amazing Apricot White Chocolate Chip Oatmeal Cookies, you can always double the recipe.

Time: Prep: 20 min, Cook: 15 min Makes 1 dozen cookies

IngredientS

• 1 stick unsalted butter, room temp
• 1/2 cup brown sugar
• 1/2 cup sugar
• 1 egg
• 1 tsp vanilla
• 3/4 cup flour
• 1/2 tsp baking powder
• 1/2 tsp cinnamon
• 1/2 tsp salt
• 1-1/2 cup oats
• 1/2 cup dried apricots, chopped
• 1/3 cup white chocolate chips
• 1/4 cup sliced almonds

Method

Using a stand or hand mixer, combine the butter and sugars. After thoroughly combined, add in the egg and vanilla on low about 1 minute more. Combine the flour, baking powder, cinnamon and salt in another bowl. Add slowly to butter mixture until combined, then add oats, apricots, chocolate chips and almonds and mix in. Cover the bowl with cling wrap and put in the fridge 1 hr.

Preheat oven to 325 degrees and prepare your cookie sheet by spraying with non-stick cooking spray.

Spoon out the cookies onto the baking sheet using an ice cream scoop, each cookie should be about 1-1/2 tbsp of dough, depending on how large you want your cookies to be. Bake in preheated oven 14-15 minutes.

Remove from oven and allow to cool 5 min on baking sheet, then transfer to cooling rack.