Apricot Oatmeal Cookies
about 4 dozen cookies
- 1/2 cup (1 stick) butter
- 1/2 cup vegetable shortening
- 1 cup Domino® Light Brown Sugar
- 1 cup Domino® Granulated Sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 2 cups whole oats, finely ground
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 1/2 cups dried apricots, coarsely chopped
- 2 cups pecans, chopped
Preheat oven to 375°F and arrange rack to center position. Prepare lightly greased baking sheets.
Beat butter and shortening with sugars until light and fluffy. Add eggs, one at a time, beating well after each addition; stir in vanilla. Grind oats in a blender or food processor until fine, and then whisk together with flour, salt, baking powder and baking soda. Gradually stir flour mixture into butter mixture.
Fold apricots and pecans into batter, and drop by heaping tablespoons about 2 inches apart onto prepared baking sheets.
Bake 10 to 12 minutes, or until golden brown. Cool 2 to 3 minutes, then remove to a rack to cool thoroughly before storing.
Store in an airtight container at room temperature.