2/3 cup (1 1/3 sticks) unsalted butter
    (at room temperature)
1 1/4 cups packed light brown sugar
3/4 cup granulated sugar
3 large eggs
1 1/2 cups chunky-style peanut butter
6 cups old-fashioned rolled oats
2 teaspoons baking soda
1 1/2 cups (one 6 ounce package) diced apricots
     or dried cranberries
4 (1 ounce) squares semisweet chocolate
1 (6 ounce) package semisweet chocolate chips
1/2 teaspoon vanilla extract

With heavy-duty mixer, cream butter in large bowl until light-colored, about 1 minute. Gradually beat in sugars then scrape down sides of bowl. Cream until light and fluffy about 3 minutes.

Beat in eggs, one at a time; beat 1 minute more after final addition. Add peanut butter and beat until blended, 1 minute. Add oats and baking soda, beating only until blended, about 30 seconds; set aside.

Dice apricots by hand or process in food processor using pulse button until diced in 1/4-inch pieces. If using dried cranberries, leave them whole. Add apricots and cranberries to creamed mixture.

Cut squares of chocolate in half. Process in food processor until finely and evenly chopped, about 1 minute. Blend into cookie mixture with chocolate chips and vanilla extract.

Preheat oven to 350 degrees F.

Using large spoon, divide batter into 1/4-cup portions of dough. Set on lightly greased baking sheets. Flatten cookies to 3-inches in diameter with bottom of a glass tumbler that is dipped frequently in water. They should be 3 inches apart. Bake 15 minutes or until lightly browned. Cool on wire rack.

Makes 3 to 4 dozen cookies.