In a medium bowl, whisk together flour, baking soda, salt and cinnamon. Set aside.
Combine the egg with 1 tablespoon water and whisk lightly.
Using a stand mixer with the paddle attachment, begin creaming the vegetable shorting, granulated sugar and brown sugar until light and fluffy (2 - 3 minutes on medium speed). Scrape the bowl as needed.
Add the whisked egg and water to the mixing bowl. Mix on medium speed until combined, scraping the bowl as needed.
Add the flour mixture and mix on low speed until combined.
Add the oatmeal and mix on low speed until combined.
Stir in the apricots and chocolate chips by hand.
Wrap the dough and place in refrigerator for approximately 30 minutes or until chilled.
Preheat oven to 350°
Prepare 2 baking sheets by lining with parchment paper or a Silpat.
Using a small cookie scoop (approximately 1 ½ tablespoons per cookie) form balls of cookie dough and roll in granulated sugar.
Place the dough on parchment-lined baking sheets leaving approximately 2 inches of space between each cookie.
Lightly flatten each cookie using a dinner fork.
Bake cookies for 8 - 10 minutes, or until tops and edges of cookies are browning.
Let cookies cool on the baking sheets for 5 to 10 minutes, then transfer them to a wire rack to cool completely.