You will need:
1 1/3 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp cinnamon
3/4 cup room-temperature butter
2/3 cup granulated sugar
1/3 cup firmly packed light brown sugar
1 large egg
1 tbsp light molasses (dark if that’s all you have)
1 tbsp vanilla extract
1 cup old-fashioned rolled oats (instant oatmeal doesn’t work)
1 cup (or more) chopped dried fruit— apricots, cranberries (soak in a few tablespoons of water or juice first), raisins, or whatever
Preheat oven to 350º; grease baking pans or line with parchment paper. Combine flour, baking soda, and cinnamon; mix. In a large bowl, beat butter, sugar, and brown sugar until fluffy; add egg, molasses, and vanilla, mix until fluffiness returns. Add flour mixture until combined. Fold in dried fruit.
Drop dough on sheets; allow room to spread. Bake until lightly golden, about 12 minutes. Cool on wire racks. Makes five dozen tiny cookies or a couple dozen robust-sized ones. The larger sizes tend to fall apart as you eat them, so proceed with caution.
Make it gluten free! All you have to do is substitute oat flour for the all-purpose flour—and you can even make your own oat flour by grinding up oats in a food processor. (If you have instant oatmeal, this is a great way to use it up. You should not be eating instant oatmeal. It’s like paste.)