Reviewed: Dec. 18, 2008

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.

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Mallinda

Cooking Level: Expert

Home Town: Norristown, Pennsylvania, USA

Living In: Mobile, Alabama, USA

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Reviewed: Oct. 10, 2008

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!

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Kat

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Reviewed: Dec. 18, 2007

My husband has declared this "THE BEST COOKIE EVER" I followed recipe exactly (apricots and almond version) except for only 1 cup of white choc. chips and they turned out awesome. Thanks so much for a unique and delicious recipe.

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JILL-CH

Cooking Level: Intermediate

Living In: Spring, Texas, USA

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Reviewed: Dec. 17, 2007

These are one of my favorite cookies. All the flavors go so well together.

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FatBastardWhoCooks

Cooking Level: Expert

Home Town: Scranton, North Dakota, USA

Living In: Tillamook, Oregon, USA

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Reviewed: Dec. 4, 2007

I only used half a cup of butter, and I had no brown sugar so I substituted white. I would do brown next time though, as the white chocolate and apricots are sweet enough as it is. Deeeeeeeeeelish!

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poczesku

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Reviewed: Dec. 14, 2005

I have always had a weakness for white chocolate and cranberries. This recipe pieced together my two favourite trets in one cookie. I loved it, and my entire family loved it!!! I even, for xmas, gave away some jars with all the dry ingrediants and attatched a little card to it with directions and wet ingrediants...I gave one to my mother in law...to my suprise, the most hard-to-please-woman was impressed with this gift....NOW THAT EXPLAINS ITS GREATNESS!!! I will be making these cookies far into the future!

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aerynn

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

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Reviewed: Dec. 29, 2004

yuk

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RACHEL32460

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Reviewed: Dec. 21, 2004

These are nice cookies, but I am rather disappointed with them. Figuring out how long to bake them was a problem because they needed another 5 minutes or so in my oven (electric)to get to a point where they didn't fall apart when taking them off the cookie sheet. I followed the recommendation of several reviewers to use only one cup of white chocolate chips, which was good. These are sweet cookies anyway & with 2 cups they would have been way too sweet for my taste. I also found that I do not get as much of the apricot flavor as I would have liked. If I make them again, I would increase the dried apricots to at least one cup, consider leaving out the white chocolate chips altogether.

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MRSLUCKYSTONE

Living In: El Paso, Texas, USA

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Reviewed: Dec. 20, 2004

I seem to be in the minority but I just didn't like these cookies at all. The texture and look were fine, but I didn't care for the flavor. My husband got generic white chocolate so maybe that was part of the problem, but these were the last cookies to be eaten.

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Season Moore

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Living In: Raleigh, North Carolina, USA

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Reviewed: Dec. 14, 2004

This recipe was wonderful. Since I had already baked apricot bars, I substituted the dried apricots for dried cranberries. Yum! The white chocolate went so well with the cranberries!!

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CMCCOY12680

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Reviewed: Sep. 19, 2004

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.

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BAKINGNUT4

Cooking Level: Intermediate

Living In: New York, New York, USA

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Reviewed: Aug. 29, 2004

I also have friends who don't like white chocolate, so I made these with 1 cup of apricots and toasted chopped almonds. They came out great! Didn't seem greasy at all using 3/4 c butter. The greasiness probably comes from the white chocolate.

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BakerJ

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Reviewed: Jan. 17, 2004

these cookies were wonderful!

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JUSTDOGGEREL

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Reviewed: Nov. 9, 2002

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.

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LILAVA

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Reviewed: Nov. 2, 2002

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.

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SAMIENELA

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Reviewed: Apr. 18, 2002

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!

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LZELENAK

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Reviewed: Feb. 6, 2002

thank you Suzanne, these cookies are really something. I discovered only too late that I hadn't got apricots enough and I put also some candied cherries and it was a good solution. I can't find the white chips and had to chop the chocolate, but it 's been worth while! definitely a keeper.

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ANNAMA

Cooking Level: Expert

Home Town: Como, Lombardia, Italy

Living In: Milan, Lombardia, Italy

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Reviewed: Dec. 19, 2001

My family and friends loved this...a new classic!

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CookinKate

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Reviewed: Dec. 9, 2001

I had to write a review about these cookies. I had a little extra time today and tried the recipe. Both my husband and I love them, and it will be a recipe to make time and time again. Absolutely delicious. What a winning combination.

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PENNY F

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Reviewed: Feb. 23, 2001

Great cookies--my mom can never get enough of them.

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CARRIECC

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Apricot and White Chip Cookies with Almonds

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