Ingredients

• 1 stick (1/2 cup) unsalted butter, softened
• 3/4 cup firmly packed dark brown sugar
• 1 large egg, beaten lightly
• 1/2 teaspoon baking soda dissolved in 1 tablespoon warm water
• 2/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1 1/2 cups of old-fashioned rolled oats
• 1/2 cup chopped Aurora dried apricots
• 1/2 cup chopped Aurora pitted prunes
• 1/2 cup Aurora dried cherries

 

Directions

1. In a large bowl cream the butter with the brown sugar and beat in the egg, the baking soda mixture, the flour, the salt, and the vanilla.
2. Stir in the oats, the apricots, the prunes, and the cherries and combine the dough well.
3. Drop rounded tablespoons of the dough about 4 inches apart onto greased baking sheets and with a fork dipped in cold water flatten and spread each mound into a thin round, about 2 1/2 inches in diameter.
4. Bake the cookies in batches in the middle of a preheated 375?F. oven 8 to 10 minutes, or until they are golden, transfer them with a spatula to racks, and let them cool.
5. Keep the cookies in an airtight container at room temperature for 5 days.
6. Yield: 30 large cookies.