Raisin-Apricot Oatmeal Cookies

12 cup butter or margarine

12 cup shortening

34 cup granulated sugar

14 cup packed brown sugar

2teaspoons vanilla

2eggs

2cups quick cooking oats

112 cups all-purpose flour

1teaspoon baking soda

12 teaspoon salt

34 cup raisins

12 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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KitchenAid 9708307C manual Raisin-Apricot Oatmeal Cookies, Cookies for the Freezer

9708307C specifications

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