Instructions: 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.

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