There used to be an eatery/deli/takeout/gourmetfoodieplace called Eatzi's here in Houston. I loved that place and still miss it. We used to trek across town to pick up a loaf of homemade Apricot White Chocolate bread for brunch and ultimately homemade french toast. One of my fondest foodie memories...
One of my jobs at work is to curate recipes and coordinate recipe photo shoots. It's a hard job, folks... a hard, hard job. There are always recipes that need to be tested or tweaked for our needs, and since I enjoy cooking (and eating) I selflessly volunteer to administer exemplary customer service in the form of culinary quality control. We were working on a series called "Comfort Food CLassics" (real original, I know) and I ran across this recipe. They triggered my long lost Eatzi's love... therefore, I had to make these cookies. TOTAL comfort food to me.
Verdict: I thought they were great, although my enthusiasm is bittersweet as they taste a lot like the bread I'll never have again *weeps a little*. They'll have to do until Eatzi's is resurrected, I guess. My husband says the cookies don't look inviting, but they taste delicious. My response was oatmeal cookies never look inviting, but always taste delicious. Try 'em for yourself and make up your own mind.
- 3/4 cup butter, softened
- 1/2 cup of sugar
- 1/2 cup brown sugar
- 1 egg
- 2 tsp of vanilla extract
- 1 cup all purpose flour
- 1 tsp baking soda
- 2-1/2 cups rolled oats
- 1 cup white chocolate chips
- 1 cup chopped dried apricots
Preheat oven to 375º F. Cream together butter and sugars until creamy. Add in the egg and vanilla extract and mix well. Combine the flour and baking soda separately then add the dry ingredients to the wet ingredients until well blended. Stir in the oats, followed by white chocolate chips and apricots. Form loose teaspoon size balls and place on an ungreased cookie sheet. Bake for 10 minutes or until cookies are lightly browned around the edges. Cool slightly on the pan and transfer to a wire rack to cool completely.
Note: Be careful not to overdo it on the chocolate chips... too much more than a cup and the dough becomes difficult to keep together in a ball.