| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
20 |
Servings |
INGREDIENTS
| 3/4 |
c |
Shortening |
| 1 1/2 |
c |
Light brown sugar; packed |
| 1 |
|
Egg |
| 1/4 |
c |
Water |
| 1 |
ts |
Vanilla |
| 1 |
c |
Whole wheat flour; unsifted |
| 1/2 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
| 2 |
c |
Quick cooking rolled oats |
| 1 |
c |
Dried apricots; chopped |
| 1 |
c |
Semisweet HERSHEY'S MINI CHIPS |
INSTRUCTIONS
Cream shortening and brown sugar in large mixer bowl until light and
fluffy. Add egg, water and vanilla; beat well. Combine whole wheat flour,
baking soda and salt; stir into creamed mixture. Stir in oats, dried
apricots and MINI CHIPS Chocolates.
Drop by teaspoonfuls onto lightly greased cookie sheet; flatten slightly.
Bake at 350 degrees F. for 10 to 12 minutes or until golden brown. Remove
from cookie sheet; cool completely on wire rack.
Source: Hershey Foods Corporation Page(s): 52 Hershey's Chocolate Classics
Posted to Bakery-Shoppe Digest V1 #238 by nina-b@juno.com (nina l banks) on
Sep 13, 1997
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