Chocolate chip whole wheat cookies
20 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Shortening |
| 1½ | cup | Light brown sugar; packed |
| 1 | Egg | |
| ¼ | cup | Water |
| 1 | teaspoon | Vanilla |
| 1 | cup | Whole wheat flour; unsifted |
| ½ | teaspoon | Baking soda |
| ½ | teaspoon | Salt |
| 2 | cups | Quick cooking rolled oats |
| 1 | cup | Dried apricots; chopped |
| 1 | cup | Semisweet HERSHEY'S MINI CHIPS |
Directions
Cream shortening and brown sugar in large mixer bowl until light and fluffy. Add egg, water and vanilla; beat well. Combine whole wheat flour, baking soda and salt; stir into creamed mixture. Stir in oats, dried apricots and MINI CHIPS Chocolates.
Drop by teaspoonfuls onto lightly greased cookie sheet; flatten slightly.
Bake at 350 degrees F. for 10 to 12 minutes or until golden brown. Remove from cookie sheet; cool completely on wire rack.
Source: Hershey Foods Corporation Page(s): 52 Hershey's Chocolate Classics Posted to Bakery-Shoppe Digest V1 #238 by nina-b@... (nina l banks) on Sep 13, 1997