---------- Recipe via Meal-Master (tm) v8.02
  Categories: Biscuits
       Yield: 3 servings
            Stephen Ceideburg
       1 c  Butter-flavored shortening
       1 c  Granulated sugar
       1 c  Firmly packed brown sugar
       2    Eggs
       1 ts Vanilla
   1 1/2 c  Plus 1 tb sifted all-purpose
            -flour, divided
       1 ts Baking soda
     3/4 ts Salt
   2 1/2 c  Old-fashioned or:
   2 1/2 c  Quick-cooking oatmeal,
       1 c  Finely chopped hazelnuts
       1 c  Finely diced dried apricots
       1 c  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