"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Apricot Oatmeal Cookies Recipe

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This recipe for Apricot Oatmeal Cookies, by , is from Home Cooking of the Hollenshead Family , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Johnette Hollenshead Oakes
Added: Friday, April 17, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/2 c. butter, softened
1/2 c. vegetable shortening
2 c. granulated sugar
2 lg. eggs
1 1/2 tsp. vanilla
2 c. oatmeal
2 c. flour (can use wheat)
1/2 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1/2 c. oatmeal
1 1/2 c. dried apricots, chopped
2 c. pecans, walnuts, or almonds, chopped

Directions:
Directions:
Preheat oven to 375 and place rack in center position. Beat butter and shortening with sugar until light and fluffy, Add eggs, one at a time, beating well after each addition. Stir in vanilla. Grind 1/2 c. oatmeal in blender until fine, then combine together with flour, salt, baking powder and baking soda. Gradually stir flour mixture into butter mixture. Fold oats, apricots and nuts into batter and drop by heaping T., about 2" apart, onto lightly greased baking sheets. Bake 10-12 min., or until just golden. Cool 2 to 3 min., then remove to a rack to cool thoroughly before serving. Store in an airtight container at room temperature.

Number Of Servings:
Number Of Servings:
48 large cookies
Personal Notes:
Personal Notes:
Johnette is the wife of Glynn Oakes, the daughter of Virginia (Rogers) Hollenshead & the late John Hollenshead & the granddaughter of the late Charlie & Carrie (Wade) Hollenshead.

 

 

 

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