Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.

In a large bowl, cream together the softened butter, brown sugar, and granulated sugar using an electric mixer until light and fluffy, about 3 minutes.

Beat in the eggs one at a time, ensuring each is fully incorporated. Mix in the vanilla extract.

In a separate medium bowl, whisk together the flour, baking soda, cinnamon, and fine salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.

Fold in the rolled oats and the chopped dried apricots by hand until evenly distributed throughout the dough.

Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.

Bake for 10 to 12 minutes, or until the edges are golden brown. Do not overbake; the centers should remain slightly soft.

Immediately after removing from the oven, sprinkle a tiny pinch of flaky sea salt over the top of each warm cookie.

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.