Dove Chocolate Discoveries Spring Launch included a yummy White Chocolate. This chocolate is so creamy and good. Dip your strawberries or cookies in it, make white chocolate mousse, and see many other ideas on my website at www.dove-chocolate-discoveries.com/loretta.
In reading an issue of Martha Stewart magazine I came across an interesting cookie recipe using "White Chocolate". Here it is. Enjoy!
Oatmeal Cookies with Dried Apricots and White Chocolate
1 1/2 cups all-purpose flour
1 1/2 cups old-fashioned oatmeal
1/2 tsp baking soda
8 oz (2 sticks) unsalted butter, softened
1/4 cup granulated sugar
1 cup packed light-brown sugar
1 tsp salt
1 tsp pure vanilla extract
2 Lg eggs
8 oz White Chocolate, chopped
7 oz dried apricots, chopped (1 1/2 cups)
1. Preheat oven to 350 deg. 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.