KitchenAid KV25GOXMC Instruction and Recipe Booklet - Page 47

Raisin-Apricot Oatmeal Cookies 1⁄2 cup butter or margarine 1⁄2 cup shortening 3⁄4 cup granulated sugar 1⁄4 cup packed brown sugar 2 teaspoons vanilla 2 eggs 2 cups quick cooking oats 11⁄2 cups all-purpose flour 1 teaspoon baking soda 1⁄2 teaspoon salt 3⁄4 cup raisins 1⁄2 cup chopped dried apricots Place butter, shortening, vanilla, sugars, and eggs in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 2 and mix about 30 seconds. Stop mixer and scrape bowl. Turn to Speed 4 and beat about 30 seconds. Stop and scrape bowl. Add oats, flour, baking soda, salt, raisins, and apricots. Turn to Speed 2 and mix about 30 seconds. Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 375°F for 8 to 10 minutes, or until light golden brown. Yield: 48 servings (1 cookie per serving) Per serving: About 91 cal, 1 g pro, 12 g carb, 5 g fat, 14 mg chol, 74 mg sod. VARIATION Cookies for the Freezer Double the ingredients and prepare in 6 quart mixer bowl. Enjoy cookies now and freeze some for later. Yield: 96 servings (1 cookie per serving). 45