#2449 - Apricot Oatmeal Cookies

(by Shirley McNevich)

1/2 cup softened butter
1/2 cup Crisco shortening
1 cup Domino's dark brown sugar (packed)
1 cup white sugar
2 eggs
1 1/2 tsp. vanilla
2 1/2 cups Quaker quick oats
2 cups flour
1/2 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1 1/2 cups dried apricots (coarsely chopped)
2 cups chopped pecans OR 2 cups chopped walnuts

In a saucepan add coarsely chopped apricots--cover them with water, bring to a boil, cook for 5 minutes, then drain them and set aside. Put 2 cups of the oats in a blender--beat until finely ground. In a mixer add butter, Crisco, brown sugar and white sugar--beat. Add eggs--beat. Add vanilla, salt, baking soda and baking powder--beat. Add flour--beat. Remove bowl from mixer--add ground oats and remaining 1/2 cup of unground oats--stir. Add drained apricots and chopped nuts--stir until mixed. Drop by spoonfuls on to greased cookie sheets. Bake at 350 degrees for 10-12 minutes or until golden brown. Cool cookies for 2-3 minutes before removing from cookie sheets.