I just made this version of Breakfast in a Cookie (with adjustments) and I think they turned out pretty well. (Note they can be dairy-free too if you substitute for the butter.) I chopped up the dates and apricots with scissors and added them to a container of raisins in the amounts directed: but my baker's instinct told me (rightly) to hold back on adding the full amount of dried fruit. You want some batter around all these add-ins, after all! I kept the rest for another time.
I also used margarine (because that's what I had); cut the honey in half (to a quarter cup) and changed the flour to whole wheat. I think they're sweet enough with only a bit of honey, because you're adding all that dried fruit (even if you cut the fruit back). I also cut back a bit on the spices (personal taste). Also you might want to check before the 15 minutes are up, depending on how big you've made them--my rodent nose told me they were done a couple of minutes ahead of time.
The Apprentice was doubtful about adding in the Cheerios, but they seemed to work fine. The whole effect is a kitchen-sink type oatmeal cookie. If you didn't want to go to the trouble of chopping things, you could use packaged trail mix instead.
I got about three dozen cookies out of the recipe.
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