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Beat butter & sugar until light & fluffy. Add eggs & vanilla; beat well. In separate bowl combine next 4 ingredients & blend into butter mixture. Stir in chocolate, apricots & nuts. Use an ice cream scoop (!) or 1/4 c. measuring cup, drop dough onto ungreased cookie sheet. Bake 12-14 minutes or until set. Cool slightly & remove from cookie sheet. About 2 dozen 3 1/2 inch cookies. This is from the Hersheys Homemade Cookbook Recipe by: Johnson
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|Serving Size: 1 Serving (2363g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 2569 (29%)|
|Amt Per Serving||% DV|
|Total Fat 285.4g||381 %|
|Saturated Fat 163.2g||816 %|
|Monounsaturated Fat 79.8g|
|Polyunsanturated Fat 16.8g|
|Cholesterol 2725.1mg||838 %|
|Sodium 3918.6mg||135 %|
|Potassium 1581.9mg||42 %|
|Total Carbohydrate 1488.5g||438 %|
|Dietary Fiber 11.2g||45 %|
|Sugars, other 1477.2g|
|Protein 100.8g||144 %|
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Calories per serving: 8768
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