Ingredients:
- 1 cup butter, softened
- 1 cup granulated sugar
- 1 cup light brown sugar, firmly packed
- 1 egg
- 1 cup vegetable oil
- 1 teaspoon vanilla
- 3 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup rolled oats, quick or old fashioned, not instant
- 1 cup chopped pecans
- 1 cup shredded coconut
- 1 cup chopped dates or raisins, soaked in warm water for a minute, drained
- 1 cup chopped dried apricots or pineapple
Preparation:
Preheat oven to 350°. Cream the butter until fluffy, gradually adding the granulated sugar and brown sugar; continue to beat until well blended. Beat in the egg, then the beat in the oil and vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture a little at a time. Stir in the oats, pecans, coconut, dates or raisins, and other fruit.
Shape dough into 1-inch balls and place 1 1/2 inches apart on ungreased
baking sheets. Flatten slightly with fork tines dipped in flour. Bake 12
to 15 minutes, until set on top and cookies hold a slight impression when lightly touched. Cool cookies on racks and store in tightly covered containers.
Makes about 6 dozen cookies.
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