Ingredients

• 2 cups all-purpose flour
• 1 cup quick-cooking or old-fashioned rolled oats
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 21/2 sticks unsalted butter (10 ounces), at room temperature
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 1 large egg, at room temperature
• 1 large egg yolk, at room temperature
• 1 tablespoon pure vanilla extract
• 2 cups of dried apricots, chopped (measure after chopping)
• 1 1/2 cups of pecans, chopped (measure after chopping)
• 1 1/2 cups of white chocolate chips

Directions

1. Preheat the oven to 325°F. Line 2 baking sheets with parchment paper.

2. In a medium bowl, mix the flour with the oats, baking powder, baking soda, and salt.

3. In a standing mixer fitted with the paddle, beat the butter and both sugars at medium speed until creamy. Add the egg followed by egg yolk and vanilla, beating well between additions and scraping down the side of the bowl as necessary.

4. Beat in the dry ingredients, then add the chopped apricots and pecans, followed by the white chocolate chips. Using a large spoon or your clean hands, fold in until evenly distributed.

5. Spoon heaping tablespoons of the dough onto the baking sheets, 2 inches apart. Bake 12 minutes, until the cookies begin to brown at the edges. Let the cookies cool on the baking sheets, then transfer them to a rack to cool completely.

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