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, dried apricots and MINI CHIPS Chocolates. Drop by teaspoonfuls onto lightly greased cookie sheet; flatten slightly. Bake at 350 degrees F. for 10 to 12 minutes or until golden brown. Remove from cookie sheet; cool completely on wire rack. Source: Hershey Foods Corporation Page(s): 52 Hersheys Chocolate Classics Posted to Bakery-Shoppe Digest V1 #238 by nina-b@juno.com (nina l banks) on Sep 13, 1997