---------- Recipe via Meal-Master (tm) v8.02

Title: ALI'S OATMEAL COOKIES
Categories: Biscuits
Yield: 3 servings

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

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