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
2teaspoons vanilla
2eggs
2cups quick cooking oats
11⁄2 cups
1teaspoon 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 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).
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