Fruity Oatmeal Cookies

My mom doesn't like raisins, so this recipe suits her tastes. It's a twist on the traditional oatmeal cookie - using dried apricots in place of raisins.

• Ready In: 28 mins
• Serves: 36
• Yields: 36 cookies

Ingredients

• 3⁄4 cup  Splenda brown sugar blend
• 2⁄3 cup light butter
• 1  tablespoon water
• 1  teaspoon vanilla
• 2 1⁄2 cups quick-cooking oats
• 2  tablespoons cornstarch
• 1  cup flour
• 1  teaspoon baking soda
• 1⁄4 teaspoon salt
• 1  cup  dried apricot, finely chopped

Directions

1. Preheat oven to 350 degrees.
2. In large mixing bowl, combine brown sugar, butter, water, and vanilla; mix well.
3. Add oats, corn starch, flour, baking soda, and salt; mix well.
4. Stir in apricots.
5. Drop by rounded 1/2 tablespoon (or by tablespoon for larger cookies) onto ungreased cookie sheet.
6. Bake for 6-10 minutes, until golden brown.
7. Allow to cool slightly on cookie sheet before removing; store in air-tight container for freshest cookies.