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
2tsp (10 mL) vanilla
2eggs
2cups (500 mL) quick cooking oats
11⁄2 cups (375 mL)
1tsp (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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