A good road trip is partly about the destination, the co-travellers, the music and the food. I was trying to find a good cookie recipe that would be a balance of health and treat. I recently baked Cranberry Oat Cookies and while confirming an ingredient I noticed a link for White Chocolate and Apricot Oat Cookies. This sounded like the perfect road trip treat! I imagined chewy apricot bits mixed with bursts of white chocolate all while fooling myself that the oats made it all healthy. I was right!
Store the biscuits in an airtight container for up to one week……Although I doubt they will last that long!
White Chocolate and Apricot Oat Cookies
yields about 48 biscuits depending on how big you size them
1 1/2 cups cake flour
1 1/2 cups oats (not instant oats)
1/2 tsp baking soda
1 1/4 cup brown sugar
1 tsp salt
1 tsp vanilla extract
2 large eggs
1 cup chopped white chocolate
1 1/2 cups chopped dried apricots
Preheat oven to 180 degrees. Line a baking tray with baking paper or grease if easier.
Mix the flour, oats and baking soda in a bowl. In a mixer, cream the butter and sugar until light and fluffy (about 6 – 8 minutes). Reduce the speed to low and add salt, eggs and vanilla essence. Beat until well combined (about 1 minute). Gradually add the flour to the mixture. Do not over mix. Stir in the chocolate and apricots. Cover and refrigerate until cold (about 30 – 60 minutes).
Roll out balls of dough and squash with a glass to create round cookie shapes. Space the biscuits about 5cm apart as the dough will spread while baking. Bake until the edges are golden brown but the center is still soft – about 14 – 16 minutes. Let the cookies cool for about 2 minutes while on the baking tray before transferring to a wire rack. Allow to cool completely before storing.
Enjoy on the road or at home with a mug of rooibos tea.
(Taken from the original recipe here)