Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.

In an electric mixer, cream together softened butter, brown sugar, and white sugar until light and fluffy.

Add eggs one at a time, mixing well after each addition and scraping the sides of the bowl.

In a separate bowl, whisk together flour, rolled oats, baking soda, and salt.

Gradually add dry ingredients to the butter mixture, mixing on low speed until just combined.

Fold in dried cranberries and chopped dried apricots using a spatula.

Portion dough onto prepared baking sheets, leaving space for spreading.

Bake for 9-14 minutes until edges are golden and centers are slightly underdone.

Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.