Ali's oatmeal cookies

Yield: 3 servings

Measure Ingredient
1 cup Butter-flavored shortening
1 cup Granulated sugar
1 cup Firmly packed brown sugar
2 Eggs
1 teaspoon Vanilla
1½ cup Plus 1 tb sifted all-purpose flour, divided
1 teaspoon Baking soda
¾ teaspoon Salt
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

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