Ali's Oatmeal Cookies
1 cup Butter Flavor Crisco all-vegetable shortening or 1 Butter Flavor Crisco stick
1 cup granulated sugar
1 cup firmly packed light brown sugar
1 teaspoon vanilla extract
1 -1/2 cups flour
1 teaspoon baking soda
3/4 teaspoon salt
2 -1/2 cups uncooked oats (quick or old fashioned)
1 cup finely chopped hazelnuts
1 cup finely diced dried apricots
1 cup white chocolate chips or chunks
Heat oven to 350ºF.
In the bowl of an electric mixer, combine Butter Flavor Crisco, granulated sugar, brown sugar, eggs and vanilla.
Beat at medium speed until well blended.
In a small bowl, combine flour, baking soda and salt; gradually add to creamed mixture at low speed.
Beat until well blended.
Stir in oats, nuts, apricots and vanilla milk chips with spoon; mix until just blended.
Shape into 1-1/2 inch balls.
Place 2 inches apart on ungreased baking sheet. Flatten balls slightly.
Bake 13 minutes or until just beginning to brown around edges and slightly moist in center.
Cool on baking sheets for 2 minutes; transfer to cooling rack to cool completely.