1 cup shortening
2 cups packed brown sugar
2 eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 cup rolled oats
1/2 cup packed brown sugar
1/4 cup butter
3/4 cup milk
1/2 cup chopped dried apricots
1/2 cup chopped walnuts
1/4 cup raisins
1/2 cup flaked coconut
1/2 cup chopped pecans
1/2 cup raisins
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 6x9 inch loaf pan.
In a medium bowl, cream together the shortening and brown sugar. In a separate bowl, whisk together the eggs, vanilla and 3 cups flour. Stir in the milk and baking powder. Stir in the flour mixture, then stir in the creamed mixture to combine.
In a large bowl, toss together the chopped oats, 1/2 cup of brown sugar, 1/2 cup butter and 2 cups milk. Stir flour mixture into baking mix just until combined. Pour half of the dough into the prepared pan.
Bake for 8 to 10 minutes in the preheated oven. Cool on a wire rack. Reserve remaining dough for the filling. Divide the reserved dough into three pieces, form them into balls and place them 2 inches apart onto the prepared pan. Cover with foil and let rise in a cool dry place for 20 minutes.
Preheat oven to 400 degrees F (200 degrees C).
FILL cookie sheets with the butter mixture. Bake for 8 to 10 minutes in the preheated oven. Cool completely before removing from baking sheets.
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