OATMEAL COOKIES WITH DRIED APRICOTS AND WHITE CHOCOLATE MAKES ABOUT 4 DOZEN

1 1/2 CUPS ALL PURPOSE FLOUR
1 1/2 CUPS OLD FASHIONED OATMEAL
1/2 TEASPOON BAKING SODE
8 OZ (2 STICKS) UNSALTED BUTTER, SOFTENED
1/4 CUP SUGAR
1 CUP PACKED LIGHT - BROWN SUGAR
1 TEASPOON SALT
1 TEASPOON VANILLA
2 LARGE EGGS
8 OZ WHITE CHOCOLATE, CHOPPED
7 OZ DRIED APRICOTS, CHOPPED 1 1/2 CUPS

PREHEAT OVEN TO 350 DEGREES. MIX FLOUR, OATMEAL, AND BAKING SODA IN A MEDIUM BOWL. CREAM BUTTER & SUGARS WITH A MIXER UNTIL LIGHT & FLUFFY. REDUCE SPEED TO LOW. ADD SALT, VANILLA & EGGS & BEAT UNTIL WELL COMBINED - 1 MIN. ADD FLOUR MIXTURE GRADUALLY, BEATING UNTIL JUST COMBINED. STIR IN CHOCOLATE AND APRICOTS. COVER & REFRIGERATE UNTIL COLD - 30 MINUTES.

DROP HEAPING TABLESPOONS OF DOUGH ONTO PARCHMENT - LINED BAKING SHEET, SPACING 2 INCHES APART. BAKE UNTIL COOKIES ARE GOLDEN BROWN AROUND THE EDGES BUT STILL SOFT IN THE CENTER - 14-16 MINUTES. LET COOKIES COL ON BAKING SHEETS FOR 2 MINUTES. TRANSFER TO WIRE RACK, LET COOL. COOKIES WILL KEEP COVERED FOR 1 WEEK.
MARTHA STEWART LIVING