|1/2 cup unsalted butter, softened||1 1/2 cups unbleached flour|
|1 1/2 cups brown sugar, soft||1 1/2 teaspoon baking powder|
|2 eggs||1/2 teaspoon salt|
|2 teaspoons vanilla extract||1 cup walnuts, chopped|
|1/2 cup dried apricots, chopped||1 1/2 cups milk chocolate chips|
Preheat the oven to 350 degrees
Cream the butter and sugar together, until light and fluffy.
Beat the eggs separately in a little bowl. Add 1/2 to the butter mixture and blend well. Add the remaining eggs to the butter and blend well.
Add the vanilla and combine. Set aside.
Place the rest of the ingredients in a large bowl. Add the wet mixture to the dry ingredients, stirring well.
Line a baking sheet with parchment paper. Measure tablespoon-sized dollops of the dough onto the baking sheet, making sure to leave ample space between each cookie.
Bake for 10 minutes or until golden.
Cool on a wire rack and store in an airtight container for up to 1 week.
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