In a large bowl, cream together margarine & sugar; beat in sour cream & vanilla. In a separate bowl, combine oatmeal, flour, baking powder & salt; gradually stir into creamed mixture until blended. Cover with plastic wrap & refrigerate for at least 30 minutes or longer.
Raspberry-Fig Filling
In a saucepan, combine figs, raspberries, water, apple juice & sugar; bring to a boil. Once mixture reaches a boil, reduce heat to low & simmer until figs are soft, stirring often.
When figs are soft, the water/apple juice mixture will have cooked off & will be thick & sticky. Remove from heat, place in a bowl & cool to room temperature. If you wish, you can process in a blender to make a smooth paste/filling.
Date Fig Filling
Snip off stem ends of figs & put the figs, dates & almonds into a food processor. Grind to a coarse paste. Stir in remaining date filling ingredients & process until mixed. Set aside.
Apricot Fig Filling
Snip off stem ends of figs & put the figs & apricots into a food processor. Grind to a coarse paste. Stir in remaining apricot filling ingredients & process until mixed. Set aside.
Assembly & Baking
Preheat oven to 350 F. Spray OR line with paper baking cups, 3 (12 cup capacity) MINI muffin pans.
Remove oatmeal base from refrigerator & divide in thirds. Place one tiny scoop of oatmeal batter in each cup. Create an indentation in the center of each one.
Place a dollop of filling in the center of each indentation, making 12 from each kind of filling. Place another tiny scoop on top of each cookie ‘drop’ & flatten with a fork.
Bake cookie drops for about 15 minutes or just until they test done with a toothpick inserted.
Place on a wire rack to cool. When cooled you can leave plain or dress up with a bit of icing drizzle if you wish.