Fruity Oatmeal Cookies

• 34 cup Splenda brown sugar blend
• 23 cup light butter
• 1 tablespoon water
• 1 teaspoon vanilla
• 2 12 cups quick-cooking oats
• 2 tablespoons cornstarch
• 1 cup flour
• 1 teaspoon baking soda
• 14 teaspoon salt
• 1 cup dried apricot, finely chopped

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.

splenda brown sugar blend, light butter, water, vanilla, oats, cornstarch, flour, baking soda, salt, dried apricot

Taken from www.food.com/recipe/fruity-oatmeal-cookies-321521 (may not work)