Stephen Ceideburg
1 c Butter-flavored shortening
1 c Granulated sugar
1 c Firmly packed brown sugar
2 Eggs
1 ts Vanilla
1 1/2 c Plus 1 tb sifted all-purpose
-flour, divided
1 ts Baking soda
3/4 ts Salt
2 1/2 c Old-fashioned or:
2 1/2 c Quick-cooking oatmeal,
-uncooked
1 c Finely chopped hazelnuts
1 c Finely diced dried apricots
1 c White chocolate chips
Best Oatmeal Cookie, Oregon State Fair Susan Middleton and Alisha
Delos, Keizer
Preheat oven to 350 degrees. In large bowl, mix shortening, the
sugars, eggs and vanilla. Beat at medium speed with an electric mixer
until well-blended.
Combine 1 1/2 cups of flour, baking soda and salt. Stir into the
shortening mixture. Stir in oatmeal. Stir in nuts.
Toss apricots with remaining 1 tablespoon flour. Stir into dough.
Stir in white chocolate chips.
Shape dough into 1 1/2-inch balls. Flatten slightly and place 2 inches
apart on ungreased baking sheets.
Bake 11 to 13 minutes until slightly moist in the center and just
beginning to brown around the edges. Remove immediately to
wax-paper-covered paper towels.
Makes 3 dozen
