Pre-heat oven to 180ºC. 

Cream butter and sugar in a mixing bowl until light and fluffy. Add egg and vanilla essence and beat well.

Sift in flour and baking powder. Add rolled oats and combine with a wooden spoon. Once combined, stir in choc bits and apricots.

Divide dough equally into small balls (roughly teaspoon-sized balls make around 24 small cookies, roughly tablespoon-sized balls will make around 16). Place onto a baking tray lined with baking paper and press down lightly with a fork to flatten. 

Bake for 15 minutes, until just turning golden. Leave to cool on a wire rack.