My friend Tea says she's not a baker, but as you can see by these cookies, she's a liar.
She served these little morsels at a recent picnic we had (along with buddies Megan, Scott and Mr. CakeSpy), and they were definitely the star of the show. Though unassuming in size (while the close-up shot may fool you, they are actually about the same size as a jumbo marshmallow), they pack in a lot of flavor: they're chock full of white and milk chocolate chips, nuts and apricots, and very, very buttery. The apricot works especially beautifully, adding a wonderful moisture to the texture as well as a nice flavor complement to the sweet chocolate chips. Honestly, I can't imagine a more perfect picnic cookie. They're compulsively eatable and extremely addictive: just watch out, because it's easy to lose track of how many you've eaten!
- 1 2/3 cups regular flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup melted butter
- 1 cup packed brown sugar
- 1 teaspoon vanilla extract
- 1 egg
- 2/3 cup white chocolate chips
- 2/3 cup milk chocolate chips
- 3/4 cup chopped almonds
- 3/4 cup dried apricots, chopped
1. Preheat oven to 350 degrees.
2. In a medium bowl, stir together the flour, baking soda, and salt. In a large bowl, stir in the butter and sugar until smooth. Beat in the egg and vanilla. Stir in the dry ingredients until well blended, then add the chips, almonds, and apricots.
3. Drop dough by rounded teaspoonfuls onto an unprepared cookie sheet. Bake for 10 to 12 minutes in the preheated oven. Cookies should be golden brown. Remove from the baking sheet to cool on wire racks.