6 tbsp 84g unsalted butter, at room temperature
⅔ cup 145g packed dark brown sugar
¼ cup 60ml smooth regular peanut butter
1 large egg at room temperature
2 tbsp 30ml honey
1 tsp pure vanilla extract
1 ¼ cups 180g all-purpose flour or whole wheat flour
½ cup 50g rolled oats
½ tsp baking soda
½ tsp salt
½ cup 60g chopped dried apricots
⅓ cup 50g chopped cashews
¼ cup 30g pumpkin seeds
3 tbsp 30g sunflower seeds
½ cup 85g dark chocolate chips
In a large bowl, beat together butter with brown sugar in a large bowl with a spatula until well blended and the mixture looks like wet sand. Mix in peanut butter. Beat in egg until well combined, then mix in honey and vanilla.
In a medium bowl, whisk together flour, oats, baking soda, and salt. Mix in dried apricots, cashews, pumpkin seeds, sunflower seeds and chocolate chips. Add the flour mixture to the butter mixture and mix it in until it is just combined.
Place a piece of plastic wrap directly on the surface of the dough in the bowl and refrigerate for 30 minutes.
Preheat your oven to 350°F. Line two large baking sheets with parchment paper and set aside.
Roll 1.5-oz portions of dough into balls and place them on prepared baking sheets, spacing them 2 inches apart. Flatten them to form round disks and bake for 10-12 minutes until lightly golden around the edges but still slightly gooey in the center (they will set as they cool). Let cookies cool for 1 minute on the baking sheet. Transfer cookies individually to a wire rack to cool completely.