1 Stick unsalted butter;
-softened (1/2 cup)
3/4 c Firmly packed dark brown
-sugar
1 lg Egg; beaten lightly
1/2 ts Baking soda dissolved in 1
-tablespoon
; warm water
2/3 c All-purpose flour
1/2 ts Salt
1 ts Vanilla
1 1/2 c Old-fashioned rolled oats
1/2 c Chopped dried apricots
1/2 c Chopped pitted prunes
1/2 c Dried sour cherries or dried
-cranberries; (available at
; specialty foods
; shops)
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. Stir in the
oats, the apricots, the prunes, and the cherries and combine the dough
well. 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. Bake
the cookies in batches in the middle of a preheated 375F. oven 8 to 10
minutes, or until they are golden, transfer them with a spatula to racks,
and let them cool. The cookies keep in an airtight container at room
temperature for 5 days.
Makes about 30 large cookies.
Yields
1 servings
