Apricot Chocolate Oatmeal Cookies
Ingredients:
- 1 1/2 cup all-purpose flour
- 1 1/2 cup old-fashioned oatmeal
- 1/2 teaspoon baking soda
- 8 ounce (2 sticks) unsalted butter, softened
- 1/4 cup granulated sugar
- 1 cup packed light-brown sugar
- 1 teaspoon salt
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 8 ounce bittersweet or semisweet chocolate, chopped
- 7 ounce (1 ½ cups) Meduri World Delights Sweetglow® apricots, chopped
Directions:
A delicious update of this favorite with luscious Meduri apricots and rich dark chocolate. Makes about 4 dozen
Preheat oven to 350°F. Mix flour, oatmeal, and baking soda in a medium bowl. Cream butter and both sugars with a mixer until light and fluffy. Reduce speed to low. Add salt, vanilla, and eggs, and beat until well combined, about 1 minute. Add flour mixture gradually, beating until just combined. Stir in chocolate and Sweetglow® apricots. Cover and refrigerate until cold, about 30 minutes. Drop heaping tablespoons of dough onto parchment-lined baking sheets, spacing 2 inches apart. Bake 14-16 minutes or until cookies are golden brown around the edges, but still soft in the center. Let cool on baking sheets for 2 minutes, then transfer to a wire rack to cool completely.
