KitchenAid 4KB25G1XBU3 Instructions & Recipes page 47

Raisin-Apricot Oatmeal Cookies
1 ⁄ cup (125 mL) butter
2
or margarine
1 ⁄ cup (125 mL)
2
shortening
3 ⁄ cup (175 mL)
4
granulated sugar
1 ⁄ cup (50 mL) packed
4
brown sugar
2 tsp (10 mL) vanilla
2 eggs
2 cups (500 mL) quick
cooking oats
1 ⁄ cups (375 mL)
1
2
all-purpose flour
1 tsp (5 mL) baking
soda
⁄ tsp (2 mL) salt
1
2
3 ⁄ cup (175 mL) raisins
4
1 ⁄ cup (125 mL)
2
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 (190°C) for 8 to
10 minutes, or until light golden brown.
Yield: 48 servings (1 cookie per serving)
Per serving: About 91 cal, 1 g protein, 12 g carb,
5 g fat, 14 mg chol, 74 mg sodium.
VARIATION
Cookies for the Freezer
Double the ingredients and prepare in 6 qt
(5.68 L) mixer bowl. Enjoy cookies now and
freeze some for later.
Yield: 96 servings (1 cookie per serving).
45