These are my new favorite cookies--there's so many good things in them that I don't know how anyone could resist. They don't seem to keep well though, so I suggest you freeze those that you don't plan to eat in the first 24 hours or so.
Cranberry Apricot Cookies
1/2 cup butter, softened
1/2 cup brown sugar
1/4 cup sugar
1 large egg
3/4 cup flour
1/2 tsp baking soda
Pinch of salt
1 1/2 cups rolled oats
3/4 to 1 cup dried apricots, diced
1/4 to 1/2 cup dried cranberries
1 cup white chocolate chips
Cream butter and sugars. Add egg.
Stir in flour, baking soda, salt, and rolled oats. Mix until well-combined.
Fold in apricots, cranberries, and white chocolate chips.
Line a baking sheet with parchment paper, drop by Tablespoonfuls onto baking sheet.
Bake at 350 for 15 minutes or until slightly golden on the edges. The middle may still be a little gooey--but it seems to set just fine. Cool on cookie sheet for 1-2 minutes, then move to a cooling rack.