Apricot-White Chocolate Chunk Cookies

1/2 cup unsalted butter, at room temperature
1/2 cup packed light brown sugar
1 large egg
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup dried apricots, cut int 1/2-inch cubes
4 ounces white chocolate, cut into 1/2-inch chunks

Preheat the oven to 350°.
Cream the butter and brown sugar in a medium-size mixing bowl until smoothly blended.
Beat in the egg and vanilla.
Add the flour, baking soda, and salt, stirring the mixture into a smooth dough.
Add the apricots and white chocolate, stirring until the pieces are thoroughly dispersed.
Drop the batter by tablespoonfuls onto ungreased cookie sheets, spacing 2 inches apart.
Bake for 10 minutes, until the edges are lightly browned.
Let the cookies set on the sheet for 1 to 2 minutes before transferring them with a spatula to wire racks to cool.