- In a large mixing bowl beat together the butter, shortening, granulated sugar, and brown sugar. Beat in the egg and vanilla.
- 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.
- 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
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)
- Per serving:
- 76 kcal ,
- 4 g fat
- (1 g sat. fat ,
- 9 mg chol. ,
- 46 mg sodium ,
- 10 g carb.