In a large mixing bowl, beat together unsalted butter, light brown sugar, and honey until fluffy and light in color, about 2-3 minutes.

Add large egg, smooth peanut butter, and pure vanilla extract to the creamed mixture. Mix until well combined and smooth, about 1-2 minutes.

In another bowl, whisk together all-purpose flour, baking soda, and salt.

Gradually add the dry mixture into the wet mixture, stirring gently. Fold in chopped walnuts, pumpkin seeds, and sunflower seeds.

Gently fold in dried cranberries (or dried apricots) and dark chocolate chips.

Cover the bowl with plastic wrap and refrigerate the dough for about 30 minutes.

Preheat your oven to 350°F while the dough is chilling. Line baking sheets with parchment paper.

Scoop 1.5-ounce portions and roll them into balls. Flatten each ball slightly and place them on the lined baking sheets.

Bake your cookies for 11-13 minutes, until edges are golden brown and centers are slightly gooey.

Let cookies cool on the baking sheet for 1 minute before transferring to a wire rack.