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Ingredients
- 1 c. Butter-flavored shortening
- 1 c. Granulated sugar
- 1 c. Firmly packed brown sugar
- 2 x Large eggs
- 1 tsp Vanilla
- 1 1/2 c. Plus 1 tb sifted all-purpose flour, divided
- 1 tsp Baking soda
- 3/4 tsp Salt
- 2 1/2 c. Old-fashioned or possibly:
- 2 1/2 c. Quick-cooking oatmeal, uncooked
- 1 c. Finely minced hazelnuts
- 1 c. Finely diced dry apricots
- 1 c. White chocolate chips
Directions
- Best Oatmeal Cookie, Oregon State Fair Susan Middleton and Alisha Delos, Keizer
- Preheat oven to 350 degrees. In large bowl, mix shortening, the sugars, Large eggs and vanilla. Beat at medium speed with an electric mixer till well-blended.
- Combine 1 1/2 c. of flour, baking soda and salt. Stir into the shortening mix. Stir in oatmeal. Stir in nuts.
- Toss apricots with remaining 1 Tbsp. 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 min till slightly moist in the center and just beginning to brown around the edges. Remove immediately to wax-paper-covered paper towels.
- Makes 3 dozen
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