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45
Raisin-Apricot Oatmeal Cookies
1
⁄
2 cup butter or
margarine
1
⁄2 cup shortening
3
⁄4 cup granulated sugar
1
⁄4 cup packed brown
sugar
2 teaspoons vanilla
2 eggs
2 cups quick cooking
oats
1
1
⁄2 cups all-purpose
flour
1 teaspoon baking
soda
1
⁄2 teaspoon salt
3
⁄4 cup raisins
1
⁄2
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 pro, 12 g carb,
5 g fat, 14 mg chol, 74 mg sod.
VARIATION
Cookies for the Freezer
Double the ingredients and prepare in 6 quart mixer
bowl. Enjoy cookies now and freeze some for later.
Yield: 96 servings (1 cookie per serving).
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