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