Put dates, apricots, prunes, water and ¼ cup brown sugar in a medium sauce-pan. Bring to a boil, turn down heat and cook gently, stirring often, until soft and thick, about 30 minutes. Remove from heat and stir in lemon juice. Chill.

Heat oven to 350 degrees. Grease cookie sheets.

Sift flour, soda and salt into a large mixing bowl. Add rolled oats, melted butter or shortening, ¾ cup brown sugar, corn syrup and vanilla and mix together first with a fork then with fingers to make a crumbly mixture.

Drop fruit mixture by teaspoonfuls into crumb mixture and roll it around until the fruit is thickly coated with crumbs.

Put on prepared cookie sheets.

Bake about 30 minutes or until set and lightly browned. (Makes about 4 dozen.)