1 cup (2 sticks) margarine, softened
1 cup brown sugar
½ cup granulated sugar
2 eggs
1-1/2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon almond extract
3 cups old-fashioned oats
1 cup chopped dried apricots
¾ cup dried cranberries
¾ cup sweetened flaked coconut
¾ cup toasted slivered almonds

Preheat oven to 350 degrees.

In a large mixer bowl, cream margarine and sugars until fluffy. On low speed, beat in eggs, flour, baking soda, cinnamon and almond extract. Stir in oats, apricots, cranberries, coconut and almonds.

Drop dough by rounded tablespoonfuls onto ungreased silpat-lined cookie sheets. Bake until golden – 14 to 15 minutes. Let rest for 2 minutes before transferring to wire racks to finish cooling.