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
Preparation
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.
Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet.
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.
