White Chocolate Apricot Jumbles

Old-fashioned oatmeal cookies are updated with sweet-tart dried apricots and white chocolate chunks. Look for white chocolate bars that include cocoa butter in the ingredients.


  • 1/2 cup butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 cup whole wheat or all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 2 cups rolled oats
  • 1-1/4 cups Sun-Maid Apricots, chopped
  • 1 cup toasted chopped walnuts
  • 4 ounces white chocolate, chopped
  • Directions

    PREHEAT oven to 350°F.
    BEAT butter and sugars in a large bowl until light and fluffy. Add eggs and vanilla; beat well.
    STIR together flour, baking soda, spices and salt in a small bowl. Gradually beat into butter mixture until well blended.
    STIR in apricots, walnuts and white chocolate.
    DROP by rounded tablespoonfuls 2 inches apart on a lightly buttered or parchment lined baking sheet.
    BAKE 10-12 minutes until golden brown on edges. Remove with a spatula to a wire rack to cool.

    Makes about 2-1/2 dozen.

    Per Serving: 171 Calories, 8g Fat (3g Sat Fat), 21mg Cholesterol, 99mg Sodium, 23g Carbohydrate, 2g Fiber, 4g Protein