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.

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

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!

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!

yuk

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.

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.

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!!

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.

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.

these cookies were wonderful!

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!

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.

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.

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.

Tasty. I used only once cup chips, and that was plenty.

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.

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