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Preheat oven to 375°F. Spread oats in a shallow baking pan. Bake about 10 minutes or until toasted, stirring once; set aside. Lightly coat baking sheets with cooking spray or line with parchment paper; set aside.
In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking soda, salt and allspice; beat until combined. Beat in yogurt, eggs and vanilla. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in oats, apricots, currants, walnuts and any remaining flour.
Drop dough by rounded teaspoons 2 inches apart onto prepared baking sheets. Bake for 9 to 11 minutes or until edges and bottoms are browned. Transfer to a wire rack; cool.