The oatmeal cookie is elevated to delicious heights with this tasty cookie. Normally, we combine oatmeal with chocolate chips, butterscotch chips, or even add the standard raisins. But, I think you may find this to be a cookie you could bake year round, just to enjoy the delicious taste.
You might think of Christmas as pure red and green and normally, I would say you might be right. You might say that everything should come in the flavors of peppermint and eggnog, and normally, I would say you might be right. But! I am completely in love with the mix of flavors of these cookies. The apricot bits look like jewels and the white chocolate looks like snow.
Truly, bake up a batch of these. You won’t regret it!
- 1 1/2 cups flour
- 1 1/2 cups oatmeal (don't use instant oats)
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 200 grams butter, softened
- 1/4 cup granulated sugar (I used rubia sugar)
- 1 cup panela sugar (substitute with brown sugar)
- 1 teaspoon vanilla extract
- 2 large eggs
- 200 grams white chocolate, chopped
- 200 grams dried apricots, chopped (about 1 cup)
- In a medium bowl, whisk together flour, oatmeal, baking soda, salt and cinnamon. In a large bowl, beat butter, sugar and panela (or brown) sugar together until light and fluffy, about 3 minutes. Add vanilla and eggs, beating until combined.
- Gradually add flour mixture and stir until completely combined. Add white chocolate and apricots, stir until well combined. Refrigerate until dough is stiff, at least 1 hour.
- Preheat oven to 350F.
- By rounded tablespoon, form balls (for evenly formed cookies) and place them on a baking sheet leaving generous space between cookies (I suggest baking only a dozen at a time). Bake at 350F until golden brown and slightly soft in the middle, about 16 minutes.
- Cool cookies on baking sheet 2-4 minutes before transferring them to a cooling rack to cool completely.
This is part of the 12 Days of Christmas Cookies 2012 Series. Don’t miss all Christmas Cookies on Provecho Peru!