Preheat oven to 375 degrees F. Line two baking sheets with parchment paper for easier cleanup.
Cut the apricots in a large dice – approx. 6-8 pieces per apricot, the pieces should be approx. the size of a chocolate chip.
Cream the butter and brown sugar together in a medium bowl. Add the egg and vanilla. Beat until well-combined and smooth.
Add the flour and mix well. Stir in the oatmeal and apricots.
Use a small scoop or a spoon to portion the cookie dough onto the prepared cookie sheets, leaving room for them to spread.
Bake at 375 degrees F until the cookies are browned at the edges and no longer look wet on top – about 12 minutes for smaller cookies and 15 minutes for larger ones. About halfway through baking, turn the pan for more even baking.
Let cookies cool a minute or two on the pan, then cool completely on a rack.
Special thank to Donna @ Cookistry for this recipe.