Cream the Butter and Sugars: In a large mixing bowl, combine 6 tablespoons of unsalted butter, ⅔ cup of light brown sugar, and 2 tablespoons of honey. Using an electric mixer, beat the mixture on medium speed until fluffy and pale, about 2-3 minutes.

Add in the Wet Ingredients: Mix in 1 large room-temperature egg, ¼ cup of smooth peanut butter, and 1 teaspoon of vanilla extract until fully incorporated, about 1-2 minutes.

Prepare the Dry Ingredients: In a separate bowl, whisk 1 cup plus 2 tablespoons of all-purpose flour, ¾ teaspoon of baking soda, and ½ teaspoon of salt.

Combine Wet and Dry Mixtures: Slowly add the dry flour mixture to the wet ingredients on low speed until just combined.

Fold in the Mix-Ins: Gently fold in ⅓ cup of chopped walnuts, ¼ cup of pumpkin seeds, 3 tablespoons of sunflower seeds, ½ cup of dried cranberries or apricots, and ⅔ cup of dark chocolate chips.

Chill the Dough: Cover the dough with plastic wrap and refrigerate for 30 minutes.

Preheat the Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

Shape and Place the Cookies: Scoop the dough into 1.5-ounce balls and place them 2 inches apart on the baking sheets, gently flattening each ball.

Bake the Cookies: Bake for 11-13 minutes until edges are lightly golden and centers are gooey. Let them rest for a minute on the baking sheet.

Cool and Enjoy: Transfer the cookies to wire racks to cool completely.