Thursday, September 8, 2011

hazelnut apricot cookies

Life sure gets busy when you have a little one running around and a garden.  I must confess, the little sweetie wins every single time.  She will only be little for a short time and grandma has to get her fill! During nap times I'm able to get things done and have been up to my ears in zucchini... those recipes will come very soon.  For now I will share with you yet another cookie for my cookie rotation.  I make anywhere from two to four batches of cookies a week for the Walden house.  It is a bit like the Ronald McDonald house, only geared for adults.

While cookies can't really qualify as "nutritious," these cookies are full of healthy-ish ingredients.... if you forget about the shortening and sugars! Ok, so they aren't going to get me a dietitians' award.  They will, however, get me tons of smiles and happy tummies!
Oregon Hazelnut Oatmeal Cookies
From the Oregon hazelnut Industry
1 cup shortening
1 cup granulated sugar
1 cup firmly packed light brown sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups flour
1 teaspoon baking soda
3/4 teaspoon salt
2 1/2 cups quick oats, uncooked
1 cup finely chopped hazelnuts
1 cup finely dice dried apricots
1 cup chopped vanilla milk chips

Combine shortening, sugars, eggs and vanilla in large bowl.  Beat at medium speed of electric mixer until well blended.  Combine flour, baking soda and salt.  Stir into creamed mixture with a spoon.  Stir in oats and hazelnuts.  Toss apricots with 1 tablespoon flour; stir into dough along with the vanilla chips. 
Shape into 1 1/2-inch balls and flatten slightly.  Place 2 inches apart on ungreased baking sheet
Bake at 350 degrees F. for 11 to 13 minutes, or until slightly moist in center and just beginning to brown around edges.  Remove from sheet immediately to cooling rack.
yields about 3 dozen cookies

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