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3/4 Cup Shortening 1 Cup Whole Wheat Flour, Unsifted 1 1/2 Cup Light Brown Sugar, Packed 1/2 Teaspoon Baking Soda 1 Egg 1/2 Teaspoon Salt 1/4 Cup Water 2 Cups Quick Cooking Rolled Oats 1 Teaspoon Vanilla 1 Cup Dried Apricots, Chopped
Cream shortening and brown sugar in large mixer bowl until light and fluffy. Add egg, water and vanilla; beat well. Combine whole wheat flour, baking soda and salt; stir into creamed mixture. Stir in oats and apricots. Drop by rounded teaspoonfuls onto lightly greased cookie sheet; flatten slightly. Bake at 350 degrees for 10-12 minutes or until golden brown. Remove from cookie sheet and cool completely on wire rack.
1993 Recipe - April Ferre
"These are approaching a more 'healthy' cookie (i.e. they don't have chocolate.) They are a new chewy cookie and little something different for your sweet tooth." - April Ferre
