Oatmeal cookies with dried apricots and white chocolate

Ingredients:

• 220 g of butter at room temperature
• 1 cup brown sugar
• 1 cup granulated sugar
• 2 large eggs at room temperature
• 2 tsp vanilla extract
• 1.5 cups of flour
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1 teaspoon coarse salt
• 3 cups of oatmeal
• 1 tbsp. dried apricots, coarsely chopped
• 3/4 tbsp. white chocolate granules

Preparation:

1. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar on medium-high speed until light and fluffy, about 2 minutes. Reduce the mixer speed to low and add the eggs one at a time. Then add the vanilla and beat for another minute.
2. In a separate bowl, sift the flour, baking powder, cinnamon, and salt. With the mixer running on low speed, gradually add the dry ingredients to the butter mixture. Add the oats, dried apricots, and white chocolate and mix evenly with a silicone spatula. Cover the bowl with plastic wrap and refrigerate for 1 hour.
3. Preheat oven to 350°F (160°C) and spray 2 baking sheets with cooking spray.
4. Using a medium ice cream scoop, drop 5cm (2-inch) mounds of dough onto prepared baking sheets. Bake until golden brown, 14 to 16 minutes. Transfer the cookies to a wire rack and let cool completely.