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Prep 1hr20min
Total1hr20min
Servings72
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Ingredients
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
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Steps
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.
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For a thin and lacy cookie, old-fashioned oats can be used instead of the quick-cooking oats.
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