2/3 cup dried apricots (coarsely chopped),
1/3 cup boiling water, 1 cup packed light-brown sugar, 1/4 cup unsalted butter (room temperature),
1/4 cup fat-free egg substitute, 11/2 teaspoons vanilla,
1/2 cup unbleached all purpose flour, 1 teaspoon ground cinnamon, 1 teaspoon ground cinnamon, 1 teaspoon baking soda,
1/4 teaspoon salt, 21/2 cups quick cooking rolled oats.
Preheat the oven to 350°F. coat 2 baking sheets with no stick spray.
Combine the apricots and water in a food processor. Process until well-blended (some small chunks may remain).
Transfer to a large bowl. Add the brown sugar and butter. Beat with an electric mixer until well-blended. Add the egg substitute and vanilla. Beat to mix.
Add the flour, cinnamon, baking soda and salt. Beat just until well-mixed. Sprinkle with the oats. Stir with a large spoon to mix.
Drop by tablespoonfuls onto the prepared baking sheets. Bake 1 sheet at the time for 10 to 12 minutes, or until the cookies are golden. Transfer the cookies to a wire rack to cool. Store in a cookie jar or other covered container that's not airtight