A switch up on the oatmeal raisin cookies, adding apricots and white chocolate turns gives the old-fashioned favourite a modern twist
1 cup unsalted butter, at room temperature
1 cup packed light brown sugar
1 cup granulated sugar
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon kosher salt
3 cups old-fashioned oats
1 cup dried apricots, roughly chopped
3/4 cup white chocolate drops
Nonstick cooking spray, for spraying the baking sheets
In the bowl of an electric mixer fitted with a paddle attachment, beat the butter, brown sugar and granulated sugar on medium-high speed until light and fluffy, about 2 minutes. With the mixer on low, add the eggs 1 at a time. Add the vanilla and beat for 1 more minute.
In a separate bowl, sift together the flour, baking powder, cinnamon and salt. With the mixer on low, slowly add the dry ingredients to the wet ingredients. Fold in oats, combine making sure everything is combined. Cover and refrigerate for 1 hour before baking.
Preheat the oven to 180 degrees Celsius. Spray 2 baking sheets with cooking spray.
Drop approx. 2-inch mounds of dough onto the baking sheets. Top with apricots and white chocolate chips. Bake until golden in colour, 14 to 16 minutes. Transfer the cookies to a wire rack and let cool completely.