Title: Ali's oatmeal cookies
 Categories: Biscuits
      Yield: 3 Servings
 
           Stephen Ceideburg
      1 c  Butter-flavored shortening
      1 c  Granulated sugar
      1 c  Firmly packed brown sugar
      2    Eggs
      1 ts Vanilla
  1 1/2 c  Plus 1 tb sifted all-purpose
           -flour, divided
      1 ts Baking soda
    3/4 ts Salt
  2 1/2 c  Old-fashioned or:
  2 1/2 c  Quick-cooking oatmeal,
           -uncooked
      1 c  Finely chopped hazelnuts
      1 c  Finely diced dried apricots
      1 c  White chocolate chips
 
  Best Oatmeal Cookie, Oregon State Fair Susan Middleton and Alisha
  Delos, Keizer
  
  Preheat oven to 350 degrees. In large bowl, mix shortening, the
  sugars, eggs and vanilla. Beat at medium speed with an electric mixer
  until well-blended.
  
  Combine 1 1/2 cups of flour, baking soda and salt. Stir into the
  shortening mixture. Stir in oatmeal. Stir in nuts.
  
  Toss apricots with remaining 1 tablespoon flour. Stir into dough.
  Stir in white chocolate chips.
  
  Shape dough into 1 1/2-inch balls. Flatten slightly and place 2 inches
  apart on ungreased baking sheets.
  
  Bake 11 to 13 minutes until slightly moist in the center and just
  beginning to brown around the edges. Remove immediately to
  wax-paper-covered paper towels.
  
  Makes 3 dozen