| 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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