Apricots and White Chocolate, Walnut Oatmeal Cookies

Makes 2 dozen cookies

• ½ cup all-purpose flour
• ¼ cup whole wheat flour
• ½ teaspoon baking soda
• 1/8 teaspoon salt
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• ½ cup (1 stick) unsalted butter, softened
• ¼ cup packed light brown sugar
• ¼ cup packed dark brown sugar
• ¼ cup granulated sugar
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• 1 egg
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• 1 ½ cups old-fashioned oats
• ½ cup chopped dried apricots
• ½ cup chopped walnuts
• ½ cup white chocolate chips

1. Preheat oven to 350°F. Line two baking sheets with a silicon baking sheet, parchment paper or use nonstick cooking spray.
2. In a small bowl, whisk flours, baking soda and salt. If using a stand mixer, fit with paddle attachment and cream the butter, light brown sugar, dark brown sugar, and granulated sugar on medium until light and fluffy.
3. Add the egg and mix on low only until incorporated. Add the flour mixture, oats, dried apricots, walnuts and white chocolate chips and mix until ingredients are well combined.
4. Use a cookie scoop or spoon to measure out 24 balls and place on baking sheets, spaced about 2-inches. Slightly flatten each dough ball with the palm of your hands (wet the palm of your hands with water for easy handling).
5. Bake cookies until golden, rotating pan about half-way through baking time, about 10-12 minutes. Remove from oven and allow to rest on baking sheets at least a minute before transferring cookies to a cooling rack.
6. Store cookies in an airtight container.© Images & content: Cristina A-Moore for TeenieCakes.com.

• You can substitute out the whole wheat flour for all-purpose flour.
• Watch baking time as it may vary from 10-14 minutes.