Tasty. I used only once cup chips and that was plenty.
I got mixed reactions for these cookies but they were generally positive. The general consensus seemed to be that people loved them for being so different and yummy but there is a lot going on at one time (apricots white chips and almonds). When I made them I chopped up whole almonds and toasted them before mixing them into the dough so they were super fresh. After reading some of the reviews I tried using a cup of diced almonds but I think if I ever make them again I'll try to reduce it to 3/4 cup.
It's hard to rate this recipe since I'm no fan of white chips - but white-chip enthusiasts will be delighted because the dairy/vanilla chip flavor dominates the finished cookie. As an earlier reviewer mentioned 1 cup of chips is plenty. I also used 1 c diced apricots and 1 c sliced almonds instead of the 3/4 c. called for in the recipe. The cookies were still quite sweet. Be sure your oven is not too hot - if the chips melt they make the cookies spread out and get oily. I had to be vigilant about rotating the sheets around my oven's hot spot. (This happened with Nestle chips - other brands may behave differently). This would be a good cookie for an event where other people are also bringing cookies since it's a bit unusual yet quite easy to make.
I thought this recipe had too much butter! The cookies came out kind of greasy and I don't like greasy cookies. The combination of flavors was great though and everyone enjoyed them. When I make next time I will use only 1/2 c butter. Thanks for an interesting recipe!
I have to agree with some of the reviewer's who said there are too many chips and not enough apricots. I love apricots so to make these again I'd double them and 1/4 the chips. Or I'd do less sugar and 1/2 the chips along with doubling the apricots as this dough ends up too sweet for my tastes. I even halved the white chips on this first batch--so glad I did. White chips tend to be sweet so it's important to watch the amount you put in. Otherwise though these are easy and basic cookies that are worth another shot. Thanks for the recipe!
A nice combination of fruit sweet and nut flavors. I love almonds so I used small whole ones and toasted them at 350 degrees for about 8 minutes before adding them to the dough. I also read other postings and used only 1 cup of chips. The consistency and dough-to-filling proportions of this recipe weren't to my liking in the first batch so I upped the butter to a full cup added an egg and increased the flour to 2 1/4 cups. this makes more substantial slightly cakier cookies and a whole lot more of them. my cookie-connoiseur friends don't like white chocolate much so next time I will leave out the chips and apricot and use dates for fruit AND sweetness.
They're good cookies with nice texture but I think they're too sweet even though I cut back on the white chocolate chips. They have some crispness when they're first baked but then become soft because of the apricots in them. I didn't like them as much after the first day simply because I prefer a crisper cookie.
These were a huge hit in my holiday gift tins. I found that two full cups of white chocolate was way too much. The ratio of tastes worked better for me with 1 cup of chips and 1 cup of apricots. Also turned out quite nicely using dried cranberries instead of apricots.
This is a favorite of everyone. Every time I make them I get asked for the recipe! My hubby's all time favorite cookie ever!
