1 cup shortening
1 cup granulated sugar
1 cup firmly packed light brown sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups plus 1 tablespoon sifted all-purpose flour, divided
1 teaspoon baking soda
3/4 teaspoon salt
2 1/2 cups quick oats, uncooked
1 cup finely chopped Oregon hazelnuts
1 cup finely diced dried apricots
1 cup chopped vanilla milk chips
Servings: 18
1. Combine shortening, granulated sugar, brown sugar, eggs and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Combine 1 1/2 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 1/2-inch balls. Flatten slightly. Place 2 inches apart on ungreased baking sheet.
2. Bake at 350ºF 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.
Yield: 3 dozen cookies
1 cup granulated sugar
1 cup firmly packed light brown sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups plus 1 tablespoon sifted all-purpose flour, divided
1 teaspoon baking soda
3/4 teaspoon salt
2 1/2 cups quick oats, uncooked
1 cup finely chopped Oregon hazelnuts
1 cup finely diced dried apricots
1 cup chopped vanilla milk chips
Servings: 18
1. Combine shortening, granulated sugar, brown sugar, eggs and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Combine 1 1/2 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 1/2-inch balls. Flatten slightly. Place 2 inches apart on ungreased baking sheet.
2. Bake at 350ºF 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.
Yield: 3 dozen cookies
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