Big big fan of the alternative cookie. It's nice to try something different, and while I am in love with cranberry white chocolate cookies, stumbling upon an Apricot & White Chocolate Chip cookie...well I have just died and gone to heaven! I know not everyone has the time to spend on making these from scratch, so I substituted in some amazing oatmeal cookies from the ever so lovely, Betty Crocker. Has Betty ever steered you wrong? No, she hasn't. So show some respect...
Happy Baking :) Tomorrow is Friday! Again! Woop!
Apricot & White Chocolate Chip Cookies
Ingredients:
1 package of Betty Crocker Oatmeal cookies
10 ounces white chocolate chips
1 cup finely diced fresh apricots, or 3/4 cup diced dried apricots
Preheat oven to 350. Line two baking sheets with parchment. Scoop dough with a medium-sized ice cream scoop to form 1-inch balls. Leave at least an inch and a half around each cookie to allow for some spreading. Bake cookies for 12-14 minutes, turning about halfway to ensure even baking. Cookies should be golden at the edges but soft in the middle.
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