Cookies for baby!

Last week I got to meet Baby Joseph! This handsome little man is not quite two months old, but he's happy and healthy and is treating his new momma and papa well. Jospeh slept through most of the visit, including the picture taking portion. He was oblivious to the camera, and to the three fabulous ladies posing with him!

Three friends and the new man.

Thanks, Monique, for hosting and for letting us hog the baby all afternoon. We can't wait to see him -- and you -- again soon!

I brought along some cookies for the visit. Here they are being mixed together -- a yummy combination of dried apricots and white chocolate. I splurged and bought some Callebault chips at Farm Boy.

And here's the finished product. Definitely a nice twist on the classic oatmeal cookie.



Oatmeal Cookies with Dried Apricots and White Chocolate
Recipe from Martha Stewart

Makes about 4 dozen

1 1/2 cups all-purpose flour
1 1/2 cups old-fashioned oatmeal
1/2 teaspoon baking soda
8 ounces (2 sticks) unsalted butter, softened
1/4 cup granulated sugar
1 cup packed light-brown sugar
1 teaspoon salt
1 teaspoon pure vanilla extract
2 large eggs
8 ounces white chocolate, chopped
7 ounces dried apricots, preferably California, chopped (1 1/2 cups)


1.Preheat oven to 350 degrees. Mix flour, oatmeal, and baking soda in a medium bowl. Cream butter and sugars with a mixer until light and fluffy. Reduce speed to low. Add salt, vanilla, and eggs, and beat until well combined, about 1 minute. Add flour mixture gradually, beating until just combined. Stir in chocolate and apricots. Cover, and refrigerate until cold, about 30 minutes.
2.Drop heaping tablespoons of dough onto parchment-lined baking sheets, spacing 2 inches apart. Bake until cookies are golden brown around the edges but still soft in the center, 14 to 16 minutes. Let cookies cool on baking sheets for 2 minutes. Transfer cookies to a wire rack; let cool. Cookies will keep, covered, for up to 1 week.