Trail Mix Cookies

Jo brought the most excellent trail mix on our camping trip–dried figs, dates, apricots, bananas, ginger, papaya, raisins, and sultanas mixed with peanuts, almonds, pistachios, and cashews. There was a bit more than we needed, and I snagged a bag to bring home.
I turned them into bar cookies–oat-rich, chewy, slightly crumbly nuggets of camping memories. They make a delicious breakfast, too.
Trail Mix Cookies
makes 20 cookies
1 cup trail mix (fruit and nut mix, no chocolate)
1/2 cup butter, softened
1 egg
1/2 cup brown sugar, lightly packed
1/2 cup flour
1 1/2 cups rolled oats
1 tsp baking powder
pinch salt
Chop the trail mix until everything’s about the size of a raisin. Add to the dry ingredients. Cream the butter, sugar and egg. Combine the wet and dry mixtures. Spread in a greased 8 x 10 pan and bake at 350/180 for about 15 minutes. Cut into bars or squares while still slightly warm.