1/2 c. finely chopped dried apricots
1/2 c. chopped dates
1/2 c. raisins
1/2 c. coconut
1/2 c. grated carrots
3/4 c. water
1/2 c. butter
1/2 c. brown sugar
1 egg
1 1/2 c. quick oats
2 tbsp. brewers yeast
1 tbsp. soy flower
1/2 c. chopped nuts
1 tsp. baking soda
1/2 tsp. baking powder
2 c. sifted flour
1 tsp. lemon juice

Combine fruit with water in saucepan. Heat and simmer 5 minutes, stirring frequently. Cool.

Beat butter. Add sugar, beating until light and fluffy. Beat in egg and lemon juice. Add fruit and oats. Sift flour with remaining ingredients (except nuts). Add to fruit mixture. Add nuts. Chill. Drop by teaspoonsful 1 inch apart on lightly greased cookie sheet. Bake at 375 degrees for 12-15 minutes. 4 1/2 dozen.