Fruit Explosion Oatmeal Cookies

These cookies are a big hit in our house - and with our neighbours. I don't have a picture to post because everyone ate them before I could take one! The recipe below is modified from Betty Crocker's Oatmeal Raisin cookies.

Fruit Explosion Oatmeal Cookies

• 2 cups total of:
  

-raisins
-dried cranberries
-dried apricots (finely chopped)
-yogurt covered cranberries

• 2/3 cup white sugar
  
• 2/3 cup packed brown sugar
• 1 cup butter, softened
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1 tsp vanilla
• 1/2 tsp baking powder
• 1/2 tsp salt
• 2 large eggs
• 3 cups rolled oats
• 1 cup flour
• Optional: grated crystallized ginger for added zip

Directions:

1. Heat oven to 375 degrees. Grease two cookie sheets.

2. Blend butter and sugar together in mixer. Add eggs and vanilla.

3. In a separate bowl, mix together baking soda, cinnamon, baking powder, salt, and flour. Beat until blended.

4. Add, cup by cup, the rolled oats, beating well between each.

5. In a Pyrex measuring cup (the glass one) add all of your dried fruit in whatever ratio you like. Sometime I like more apricots, sometimes more yogurt covered cranberries. Please yourself! :)

6. Add the fruit to the batter - it will be thick, but it will blend.

7. Using two tablespoons, drop the dough onto your cookie sheets.

8. Bake for 9-11 minutes, or until nicely browned.

9. Remove from cookie sheet and cool on wire rack.

Enjoy! I usually get between 2 1/2 to 3 dozen cookies, depending on the size.