Many delightful things lie in wait within Gourmandistan’s various freezers, fridges, pantries and cabinets. Most of them shuttle in and out, and are replaced frequently. But some things seem to stay, long past the time we remember why we bought them. Miniature white chocolate chips were one such ingredient—but we finally found a great way to get rid of them.
Michelle doesn’t remember every detail of her decision to bring white chocolate into our home. While the substance does have its defenders, Gourmandistan has a distinct preference for the darker, more bittersweet varieties. Most likely intended for a Dorie Greenspan cookie glaze, the mini white chips had sat amongst other sweet ingredients for quite a while and were possibly facing a date with a trash bin. (Neither cats nor chickens can handle chocolate of any variety.) But in the midst of an Indian cooking spree inspired by her new Meera Sodha book, Michelle had the idea to add cardamom and ginger to a mix of oats, dried apricots, sliced almonds and the remaining white chocolate chips. The balance of sweet, spice and tart was quite enjoyable.We probably won’t be buying any more white chocolate soon, but we definitely have a plan should some surplus present itself.
CARDAMOM APRICOT OATMEAL COOKIES
(adapted from Lee Bailey’s Country Desserts)
- 1-1/2 c. sifted all-purpose flour
- 1 tsp. baking soda
- Pinch of salt
- 1-1/2 tsp. ground cardamom
- 1/2 tsp. ground ginger
- 1 c. (2 sticks) butter, softened
- 1/2 c. dark brown sugar
- 1 c. granulated sugar
- 1 large egg, beaten
- 1 tsp. vanilla extract
- 1-1/2 c. old-fashioned rolled oats
- 1 c. dried apricots (preferably from California), finely chopped
- 1/2 c. sliced almonds
- 1 c. mini white chocolate chips
Sift the flour, baking soda, salt, cardamom and ginger. Set aside.
Cream butter and sugars together until fluffy. Mix in beaten egg and vanilla. Add flour mixture. Then, mix in oats. Finally, mix in apricots, almonds and white chocolate chips.
Refrigerate, covered, for at least an hour.
Preheat oven to 350° F. Line a cookie sheet with parchment paper.
Place tablespoon-sized balls of dough on prepared baking sheet. Shape the balls into discs.
Bake for 10-12 minutes, until set. (Watch carefully. The bottoms burn easily.) Remove from cookie sheet and cool on a wire rack.
Dough will keep in the refrigerator for several days, but may become crumbly. If so, warm to room temperature before forming and baking.