Instead of old-fashioned oatmeal raisin, elevate this standard by exchanging the raisins for apricots and white chocolate. The white chocolate's sweetness tempers the tang of the fruit, creating a balanced batch that will appeal to kids and adults alike.
1 1/2 C all-purpose flour
1 1/2 C old-fashioned oatmeal
1/2 t baking soda
2 sticks unsalted butter, softened
1/4 C granulated sugar
1 C packed light-brown sugar
1 t salt
1 t pure vanilla extract
2 large eggs
1/2 C white chocolate, chopped
1 1/2 C B & R Farms dried Blenheim Apricots - diced
Preheat oven to 350 F . Mix flour, oatmeal, and baking soda in a medium bowl. Cream butter and 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 apricots. Cover, and refrigerate until cold, about 30 minutes.
Drop heaping tablespoons of dough onto parchment-lined baking sheets, spacing 2 inches apart. Bake until cookies are golden brown around the edges but still soft in the center, 14 to 16 minutes. Let cookies cool on baking sheets for 2 minutes. Transfer cookies to a wire rack; let cool.