1 c Shortening
1 c Granulated sugar
1 c Light brown sugar
-(firmly packed)
2 Eggs
1 ts Vanilla
1 1/2 c Sifted all-purpose flour
-plus…
1 tb Sifted all-purpose flour
– (divided)
1 ts Baking soda
3/4 ts Salt
2 1/2 c Quick oats, uncooked
1 c Finely chopped hazelnuts
-(Oregon hazelnuts)
1 c Finely diced dried apricots
1 c 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 1-1/2 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.
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
Yields
36 Cookies