1/2 cup butter (softened), 1 cup packed light brown sugar, 1 egg, 1 cup quick oats, 1 cup flaked coconut, 1/3 cup blend dried fruit (raisins, cranberries, cherries mixture) chopped in small bits, 1 t. vanilla extract, 1 cup flour, 1/2 t. baking powder, 1/2 t. baking soda, 1/4 t. salt and slivered almonds.
In a large bowl cream butter and sugar. Add egg and beat until light. Stir in vanilla. Stir in oats, coconut, and dried fruit. Set aside.
In a medium bowl combine flour, baking powder, baking soda, and salt. Empty flour mixture into the large bowl of creamed fruit mixture and stir to thoroughly combine into a ball of cookie dough. By rounded teaspoonfuls roll cookie dough into balls and place on a light greased cookie sheet 1" apart. Place a slivered almond in center of each cookie ball and carefully press slivered almond down into center of cookie taking care not to split dough or break slivered almond. Place cookie sheet in a preheat 375 degree oven and bake for 10 - 12 minutes. Remove from oven and let cookie sheet set on stove top for one minute before removing cookies to wire rack to cool.