Cranberry-Apricot White Chocolate Cookie

• 1 cup All-purpose Flour
• 1/2 teaspoons Baking Powder
• 1/2 teaspoons Kosher Salt
• 1 cup Rolled Oats (NOT Quick Cooking)
• 9 Tablespoons Unsalter Butter, Softened
• 1/2 cups Dark Brown Sugar
• 1/2 cups Superfine Sugar (Baker's Sugar)
• 1 whole Large Egg
• 1/2 teaspoons Pure Vanilla Extract
• 1/2 cups Dried Cranberries
• 1/2 cups Dried Apricots, Chopped
• 1/4 cups Pecans, Roughly Chopped
• 1/4 cups (heaping) White Chocolate Chips

1. Preheat oven to 350u0b0.
2. In a medium sized bowl mix flour, baking powder, salt and oats.
3. Fixed with the paddle attachment, cream the butter and sugars (dark brown and superfine) together with a mixer. Slowly add the egg and vanilla, mixing until just combined.
4. Add your flour mixture and beat until just combined. Remove the bowl from the mixer and fold in cranberries, apricots, pecans and white chocolate chips. Let dough cool in the refrigerator for at least 15 minutes.
5. Spoon tablespoon-sized dough balls with your hands and place on a lined cookie sheet. Remember, this recipe yields almost three dozen cookies so you may need more than one cookie sheet.
6. Bake for 12-15 minutes. Do not immediately remove cookies from the baking sheet when done. Let cool for about 5 minutes.

allpurpose, baking powder, kosher salt, rolled oats, unsalter butter, brown sugar, sugar, egg, vanilla, cranberries, ubc, ubc

Taken from tastykitchen.com/recipes/desserts/cranberry-apricot-white-chocolate-cookie/ (may not work)