White Creme Chip Apricot Oatmeal Cookies

White Creme Chip Apricot Oatmeal Cookies

Put a new spin on oatmeal cookies by trading raisins for dried apricots and HERSHEY’S Premier White Creme Chips. The sweet combination of white crème and fruit is amazing. Serve as an after-school snack or bring a batch to the office.

SKILL LEVEL
beginner
PREP
15 min
BAKE
7 min

Ingredients

  Amount Per Serving % DV *
Calories160
Calories from Fat60
Total Fat7 g11% DV
Saturated Fat5 g25% DV
Trans Fat0 g
Cholesterol20 mg7% DV
Sodium90 mg4% DV
Total Carbohydrates23 g8% DV
Dietary Fiber1.0 g4% DV
Sugars17 g
Protein2 g
Vitamin A15% DV
Vitamin C0% DV
Calcium0 mg4% DV
Iron4% DV
  Amount Per Serving % DV *
Calories160
Calories from Fat60
Total Fat7 g11% DV
Saturated Fat5 g25% DV
Trans Fat0 g
Cholesterol20 mg7% DV
Sodium90 mg4% DV
Total Carbohydrates23 g8% DV
Dietary Fiber1.0 g4% DV
Sugars17 g
Protein2 g
Vitamin A15% DV
Vitamin C0% DV
Calcium0 mg4% DV
Iron4% DV
1 cupall-purpose flour
1/2 cupgranulated sugar
1 teaspoonbaking soda
3/4 cupbutter or margarine (1-1/2 sticks) , softened
2 eggs
2-1/2 cupsrolled oats
1/2 cuplight brown sugar packed
2 cupsHERSHEY'S Premier White Creme Chips (12-oz. pkg.)
1 cupdried apricots chopped

Directions

  • 1. Heat oven to 375°F.
  • 2. Beat butter, granulated sugar and brown sugar in large bowl until fluffy. Add eggs; beat well. Add flour and baking soda; beat until well blended. Stir in oats, white creme chips and apricots. Loosely form rounded teaspoons of batter into balls; place on ungreased cookie sheet.
  • 3. Bake 7 to 9 minutes or just until lightly browned. Do not over bake. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Makes about 42 cookies.
Ingredients sitting on a table

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