A Word From The Cook
“These big, bodacious cookies pack a sweet, and crunchy punch with white chocolate, dried apricots, candied ginger, granola, and oats!”
About an Hour
36 to 40 Large Cookies
- 1/2 Cup dried apricots
- 1/2 Cup candied ginger
- 2 Cups all purpose flour
- 1 Teaspoon baking soda
- 1 Teaspoon cinnamon
- 1 Cup unsalted butter (softened)
- 2 Cups brown sugar
- 1/2 Cup sugar
- 2 Large eggs
- 2 Teaspoons vanilla extract
- 2 Cups old-fashioned oats
- 2 Cups fine white chocolate, chopped coarsely
- 1 Cup crumbled granola
Step 1 – Soak Dried Fruit
Chop dried apricots and candied ginger coarsely, and place in a small bowl with a cup of hot water. Let them soak for about 15 minutes. Drain water from fruit.
Begin Step 2 while they are soaking.
Step 2 – Combine Ingredients
Whisk flour, baking soda, and cinnamon in a small bowl and set aside.
Using hand or stand-up mixer, beat butter until fluffy. Add sugars, beating until well combined. Add eggs and vanilla and beat until incorporated.
Add flour mixture slowly as you beat on low speed, until just blended.
Stir in oats, granola, chocolate, and drained dried fruit mixture, using a wooden spoon to mix thoroughly.
Step 3 – Scoop, Chill, and Bake
Preheat oven to 325 degrees.
Cover 3 large baking sheets with parchment
Scoop 2 tablespoons of dough and drop batter onto baking sheets, spacing them about 2 inches apart. (These big cookies will spread out and you don't want them to run together.)
Chill dough on baking sheets for about 20 minutes before baking.
Bake cookies for about 15 minutes, until golden brown.
Let them set on baking sheet before moving them to a cooling rack.