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Oatmeal-Apricot Cookies
Ingredients
-
1/4
cup butter, softened
-
1/4
cup shortening
-
1/2
cup granulated sugar
-
1/3
cup packed brown sugar
-
1
egg
-
1/2
teaspoon vanilla
-
1 1/4
cups all-purpose flour
-
1/2
teaspoon baking powder
-
1/2
teaspoon baking soda
-
1/2
teaspoon ground cinnamon
-
1/4
teaspoon salt
-
1
cup regular rolled oats
-
1/2
cup dried apricots, finely chopped
-
1/4
cup chopped walnuts
Directions
1. In a large mixing bowl beat together the butter, shortening, granulated sugar, and brown sugar. Beat in the egg and vanilla.
2. In another bowl combine the flour, baking powder, baking soda, cinnamon, and salt. Gradually add the dry ingredients to the sugar mixture and beat just until combined. Stir in the oats, chopped apricots, and chopped walnuts. Cover the dough and chill for 1 hour.
3. Roll the dough into 1-inch balls, and place them on ungreased cookie sheets. Bake in a 375 degree F oven for 10 to 12 minutes or until the edges are brown. Cool on a wire rack. Makes 36 cookies.
From the Test Kitchen
- Make Ahead Tip Bake cookies as directed. Cool. Freeze in freezer container or bag for up to 1 month. Before serving, thaw 15 minutes.
Nutrition Facts
(Oatmeal-Apricot Cookies)
- Servings Per Recipe 36,
- Calories 76,
- Carbohydrate (gm) 10,
- Fat, total (gm) 4,
- Cholesterol (mg) 9,
- Saturated fat (gm) 1,
- Sodium (mg) 46,
- Percent Daily Values are based on a 2,000 calorie diet
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