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 firstname.lastname@example.org (nina l banks) on Sep 13, 1997
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|Serving Size: 1 Serving (52g)|
|Recipe Makes: 20|
|Calories from Fat: 64 (31%)|
|Amt Per Serving||% DV|
|Total Fat 7.1g||9 %|
|Saturated Fat 2.4g||12 %|
|Monounsaturated Fat 2.9g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 13.4mg||4 %|
|Sodium 38.8mg||1 %|
|Potassium 210.8mg||6 %|
|Total Carbohydrate 31.2g||9 %|
|Dietary Fiber 3.6g||14 %|
|Sugars, other 27.6g|
|Protein 5.1g||7 %|
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Calories per serving: 204
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