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Raisin°Apricot Oatmeal Cookies
cup butter or
margarine
cup shortening
cup granulated
sugar
¼ cup packed brown
sugar
2 teaspoons vanilla
2 eggs
2 cups quick cooking
oats
1_ cups all-purpose
flour
1 teaspoon baking
soda
teaspoon salt
cup raisins
cup chopped dried
apricots
Place butter, shortening, vanilla, sugars, and
eggs in mixer bowl. Attach bowl and flat beater
to mixer. Turn to Speed 2 and mix about
30 seconds. Stop mixer and scrape bowl. Turn to
Speed 4 and beat about 30 seconds. Stop and
scrape bowl. Add oats, flour, baking soda, salt,
raisins, and apricots. Turn to Speed 2 and mix
about 30 seconds.
Drop by rounded teaspoonfuls onto greased
baking sheets. Bake at 375°F for 8 to 10 minutes,
or until light golden brown.
Yield: 48 servings (1 cookie per serving)
Per serving: About 91 cal, 1 g protein, 12 g carb,
5 g fat, 14 mg chol, 74 mg sodium.
VARIATION
Cookies for the Freezer
Double the ingredients and prepare in 6 qt mixer
bowl. Enjoy cookies now and freeze some for
later.
Yield: 96 servings (1 cookie per serving).
47
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