Recipe - Alis Oatmeal Cookies

Stephen Ceideburg
1 cup Butterflavored shortening
1 cup Granulated sugar
1 cup Firmly packed brown sugar
2 Eggs
1 teaspoon Vanilla
1 One half cup Plus 1 tablespoon sifted allpurpose
flour, divided
1 teaspoon Baking soda
Three fourths teaspoon Salt
2 One half cup Oldfashioned or:
2 One half cup Quickcooking oatmeal,
uncooked
1 cup Finely chopped hazelnuts
1 cup Finely minced 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
wellblended.

Combine 1 One half 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 1/2inch 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 waxpapercovered 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