Oregon hazelnut oatmeal cookies

Yield: 36 Cookies

Measure Ingredient
1 cup Shortening
1 cup Granulated sugar
1 cup Light brown sugar (firmly packed)
2 \N Eggs
1 teaspoon Vanilla
1½ cup Sifted all-purpose flour plus...
1 tablespoon Sifted all-purpose flour (divided)
1 teaspoon Baking soda
¾ teaspoon Salt
2½ cup Quick oats, uncooked
1 cup Finely chopped hazelnuts (Oregon hazelnuts)
1 cup Finely diced dried apricots
1 cup Chopped vanilla milk chips

Combine shortening, granulated sugar, brown sugar, eggs and vanilla in large bowl. Beat at medium speed of electric mixer until well blended.

Combine 1-½ cups flour, baking soda and salt. Stir into creamed mixture with spoon. Stir in oats, then the hazelnuts. Toss apricots with remaining 1 tablespoon flour. Stir into dough. Stir in milk chips. Shape into 1-½ inch balls. Flatten slightly. Place 2 inches apart on ungreased baking sheet.

Bake at 350F for 11 to 13 minutes, or until slightly moist in center and just beginning to brown around edges. Remove immediately to waxed paper covered paper towels.

* COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board

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