| 2/3 | cup granulated sugar |
| 2/3 | cup packed brown sugar |
| 1/2 | cup butter or margarine, softened |
| 1/2 | cup shortening |
| 1 | teaspoon baking soda |
| 1 | teaspoon ground cinnamon or cardamom |
| 1 | teaspoon vanilla |
| 1/2 | teaspoon baking powder |
| 1/2 | teaspoon salt |
| 2 | eggs |
| 3 | cups quick-cooking oats |
| 1 | cup Gold Medal® all-purpose flour |
| 3/4 | cup chopped dried apricots |
| 1/2 | cup finely chopped pecans |
| 1. | Heat oven to 375°F. In large bowl, beat all ingredients except oats, flour, apricots and pecans with electric mixer on medium speed until creamy, or mix with spoon. Stir in all remaining ingredients. |
| 2. | Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. |
| 3. | Bake cookies 8 to 10 minutes or until edges are brown and centers are soft. Cool 1 to 2 minutes; remove from cookie sheet to wire rack. |
|
| For a thin and lacy cookie, old-fashioned oats can be used instead of the quick-cooking oats. |
Nutrition Information:
70 ( 35); 4g ( 1g, ncg); 10mg; 50mg; 8g ( 1g, ncg); 1g 2%; 0%; 0%; 2% 1/2 ; 1/2 ; 0 ; 0 nc