Preheat your oven to 180°C (160°C fan). Line two large baking trays with baking parchment.
In a large bowl, cream the softened butter and light brown sugar together until light and fluffy.
Beat in the egg and vanilla extract until fully combined.
Stir in the plain flour, porridge oats, desiccated coconut, baking powder, chopped apricots, and sultanas. Mix thoroughly until it forms a soft, cohesive dough.
Roll walnut-sized portions of dough into balls. Place them onto the prepared baking trays, leaving enough space between them for slight spreading. Flatten each ball slightly with your fingers or the back of a spoon.
Bake for 10 to 12 minutes, or until the edges are golden brown and the centers are slightly soft.
Remove from the oven and allow the cookies to cool on the tray for 5 minutes. Transfer them to a wire rack to cool completely.