Preheat oven at 325-degrees. Line cookie sheet with parchment paper.
In a large mixing bowl, cream together butter, shortening, and sugars. Add egg and vanilla.
In a smaller bowl, sift together flour, baking soda, salt, and oats. Gradually mix into creamed ingredients. Stir in the coconut, dates, and other fruit.
Use a tablespoon scoop to place dollops of dough on parchment paper, giving them space to spread. Bake for about 15 minutes. Set on rack to cool. Store cookies in a sealed container at room temperature.
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