Ryan Scott’s Apricot & White Chocolate Chip Cookies

Photo by Olenka Kotyk on Unsplash.

Monday mornings mean that Chef Ryan Scott takes over the KFOG studio with Alicia and Arthur for his recipe and cooking tip of the day. Today we were lucky enough that he brought in his signature apricot and white chocolate chip cookies for Alicia and I to taste eat an entire bag of. Not only were Ryan’s cookies delicious, but he added a secret ingredient that you’ll probably never guess. Listen in below for the full recipe, and for a few of Ryan’s crockpot tips as well.


2 sticks softened unsalted butter
1 3/4 cups brown sugar
1 tsp vanilla
2 tablespoon la tourangelle artisan olive oil
2 whole eggs
3/4 tsp Kosher salt
1 tsp Baking soda
2 cups All purpose flour
1 cup chopped dried apricots
1 cup white Chocolate chips
Maldon sea salt


Mix together butter and brown sugar, before adding in vanilla, la tourangelle artisan olive oil  and eggs.

Add your dry ingredients of salt, baking sold and flour to make a dough like consistency.

Fold in your toppings of dried apricots and white chocolate chips.

Bake at 375° for 9-11 minutes, or just until the edges are crispy.

Top with sea salt and enjoy!

For more recipes and tips check out Ryan’s website.

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