These are hearty slightly sweet cookies. Rich and chewy with a wholesome crunch.

1 cup soft tub margarine such as Country Crock
1 cup light brown sugar *
2 eggs
1 1/2 teaspoons vanilla extract
3 cups old-fashioned oats, not instant or quick-cook
1 cup all-purpose flour
1/2 cup whole wheat flour
1/2 teaspoon baking powder
dash of cinnamon
1/2 cup coarsely chopped almonds
1/2 cup coarsely chopped dried apricots
1/2 cup coarsely chopped semi sweet chocolate

Preheat the oven to 375ºF.

Grease 2 large baking sheets. Set aside.

Cream the butter and brown sugar together until very light and fluffy, about 2 to 3 minutes. *You can add an additional 1/2 cup of sugar if you prefer a sweeter cooky.

Add the eggs and vanilla extract, then beat until thoroughly combined.

In a medium mixing bowl, combine the oats, flour, baking powder, and cinnamon, and stir.

Stir the dry ingredients into the wet ingredients until the dry ingredients are just combined, about 1 minute.
Add the almonds, apricots and chocolate, and stir well.

Drop the dough by spoonfuls onto the greased baking sheets. Press the dough down slightly with your hands or the back of a spoon.

Using oven mitts or pot holders, transfer the one baking sheet to the oven and bake for 8 to 10 minutes, or until the cookies turn slightly golden.

Using oven mitts or pot holders, remove the one baking sheet from the oven and set aside on a wire rack. Put the other baking sheet of cookies into the oven. Allow the baked cookies to sit on the rack for about 5 minutes, or until the cookies are almost completely cooled. Remove the sheet from the rack.

Using a metal spatula, transfer the cookies from the baking sheet to the wire rack to allow them to finish cooling. Repeat these steps until all of the cookies are baked and cooled.
Store in a tightly covered container.

YIELD: 3 dozen cookies