Ali's Oatmeal Cookies

Title:
Ali's Oatmeal Cookies

Yield:
3 Servings

Categories:
Biscuits




Ingredients:





          Stephen Ceideburg


     1 c  Butter-flavored shortening


     1 c  Granulated sugar


     1 c  Firmly packed brown sugar


     2    Eggs


     1 ts Vanilla


 1 1/2 c  Plus 1 tb sifted all-purpose


          -flour, divided


     1 ts Baking soda


   3/4 ts Salt


 2 1/2 c  Old-fashioned or:


 2 1/2 c  Quick-cooking oatmeal,


          -uncooked


     1 c  Finely chopped hazelnuts


     1 c  Finely diced dried apricots


     1 c  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 1 1/2 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 1/2-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 FOODday, 1/12/93.


 


 Posted by Stephen Ceideburg


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini