Yield: 3 servings
|1 cup||Butter-flavored shortening|
|1 cup||Granulated sugar|
|1 cup||Firmly packed brown sugar|
|1½ cup||Plus 1 tb sifted all-purpose flour, divided|
|1 teaspoon||Baking soda|
|2½ cup||Old-fashioned or:|
|2½ cup||Quick-cooking oatmeal, uncooked|
|1 cup||Finely chopped hazelnuts|
|1 cup||Finely diced dried apricots|
|1 cup||White chocolate chips|
Best Oatmeal Cookie, Oregon State Fair Susan Middleton and Alisha Delos, Keizer
Preheat oven to 350 degrees. In large bowl, mix shortening, the sugars, eggs and vanilla. Beat at medium speed with an electric mixer until well-blended.
Combine 1½ cups of flour, baking soda and salt. Stir into the shortening mixture. Stir in oatmeal. Stir in nuts.
Toss apricots with remaining 1 tablespoon flour. Stir into dough.
Stir in white chocolate chips.
Shape dough into 1 ½-inch balls. Flatten slightly and place 2 inches apart on ungreased baking sheets.
Bake 11 to 13 minutes until slightly moist in the center and just beginning to brown around the edges. Remove immediately to wax-paper-covered paper towels. Makes 3 dozen
From the Oregonian's FOOD DAY, 1/12/93.
Posted by Stephen Ceideburg
Shared with you by Tony Burke, Cyberealm BBS Watertown, NY 315-786-1120