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Ingredients

Makes about 4 dozen

1 1/2 cups all-purpose flour
1 1/2 cups old-fashioned oatmeal
1/2 teaspoon baking soda
8 ounces (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 ounces white chocolate, chopped
7 ounces dried apricots,chopped (1 1/2 cups)

Directions

Preheat oven to 350 degrees. 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. Cookies will keep, covered, for up to 1 week.

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