OATMEAL – APRICOT COOKIES

April 21, 2010

Recipe By :
Serving Size : 0
Preparation Time: 0:00
Categories : Cookie

1 cup sugar
1 cup brown sugar — packed
1 cup butter-flavored Crisco
2 large eggs
1 teaspoon vanilla
1 1/2 cups flour
1 teaspoon baking soda
3/4 teaspoon salt
1 cup apricots — diced and tossed in
1 tablespoon flour.
2 1/2 cups oatmeal
1 cup pecans — chopped

Combine sugars, shortening, eggs and vanilla and beat on medium speed with mixer until well blended.
Stir in all dry ingredients and apricots.

Shape dough into 1 1/2 inch balls. Flatten slightly. Place 2 inches apart on ungreased cookie sheet.

Bake 11 to 13 minutes at 350 degrees – or until slightly moist in center and just beginning to brown around edges. Remove to racks immediately to cool. Store in tightly covered container.

Description:
“Cookies”
Yield: “3 dozen”


Per Serving (excluding unknown items): 5493 Calories; 290g Fat (47.1% calories from fat); 75g Protein; 658g Carbohydrate; 38g Dietary Fiber; 424mg Cholesterol; 3070mg Sodium. Exchanges: 19 1/2 Grain(Starch); 2 Lean Meat; 1 Fruit; 55 1/2 Fat; 22 1/2 Other Carbohydrates.

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