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Recipe Name: Ali's Oatmeal Cookies Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 3

Stephen Ceideburg
1 Cup(s) Butter-flavored shortening
1 Cup(s) Granulated Sugar
1 Cup(s) Firmly packed brown sugar
2 Eggs
1 Teaspoon(s) Vanilla
1 1/2 Cup(s) Plus 1 tb sifted all-purpose
flour divided
1 Teaspoon(s) Baking soda
3/4 Teaspoon(s) Salt
2 1/2 Cup(s) Old-fashioned or:
2 1/2 Cup(s) Quick-cooking oatmeal
1 Cup(s) Finely chopped hazelnuts
1 Cup(s) Finely diced dried apricots
1 Cup(s) 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 From
the Oregonian's FOODday, 1/12/93. Posted by Stephen Ceideburg From
Gemini's MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 1574
Calories From Fat: 239
Total Fat: 28.4g
Cholesterol: 124mg
Sodium: 1078.6mg
Potassium: 1252.2mg
Carbohydrates: 308.5g
Fiber: 12.4g
Sugar: 170.7g
Protein: 29.2g

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