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COOKIES - Oatmeal Cookies with Dried Fruit:]>
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| Mixed Dried Fruit Oatmeal Cookies Gourmet | January 1993 Yield: Makes about 30 large cookies | |
| 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 | old-fashioned rolled oats |
| 1/2 cup | chopped dried apricots |
| 1/2 cup | chopped pitted prunes |
| 1/2 cup | 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 375°F. 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.
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