45
Raisin-Apricot Oatmeal Cookies
1
⁄2 cup (125 mL) butter
or margarine
1
⁄2 cup (125 mL)
shortening
3
⁄4 cup (175 mL)
granulated sugar
1
⁄4 cup (50 mL) packed
brown sugar
2 tsp (10 mL) vanilla
2 eggs
2 cups (500 mL) quick
cooking oats
1
1
⁄2 cups (375 mL)
all-purpose flour
1 tsp (5 mL) baking
soda
1
⁄2 tsp (2 mL) salt
3
⁄4 cup (175 mL) raisins
1
⁄2 cup (125 mL)
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 (190°C) 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
(5.68 L) mixer bowl. Enjoy cookies now and
freeze some for later.
Yield: 96 servings (1 cookie per serving).
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