1. Preheat oven to 375 degrees F. Line two baking sheets with parchment paper or spray with vegetable cooking spray.
2. In a large bowl, stir in cereal mix, flour, baking soda, and salt.
3. In a separate large bowl, use an electric mixer on medium high to cream together butter, maple syrup, and maple or vanilla extract until smooth, about 1 minute. Add egg and mix well.
4. Add dry ingredients to wet and mix well with a wooden spoon or rubber spatula. Stir in nuts and apricots.
5. Spoon rounded teaspoonfuls of dough onto prepared sheets, placing them about 2 inches apart. Bake at 375 degrees F for 10 to 12 minutes. Cookies should be pale brown around edges and slightly soft. Let rest on baking sheet for 1 minute, then remove to cooling rack. Bake additional batches until all dough is used. Store in an airtight container for up to five days, or freeze.
Source: Hannaford fresh Magazine, November - December 2008