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Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper to prevent sticking.
In a large mixing bowl, combine the rolled oats, roughly chopped mixed nuts, pumpkin seeds, chia seeds, flaxseeds, dried cranberries or raisins, cinnamon, and a pinch of salt. Stir well to ensure all ingredients are evenly distributed.
In a small saucepan over low heat, gently melt the natural peanut or almond butter with honey or maple syrup, stirring continuously until smooth and well combined. Remove from heat and stir in the vanilla extract.
Pour the warm wet mixture over the dry ingredients in the mixing bowl. Use a spoon or spatula to thoroughly mix and coat all the dry ingredients with the wet mixture.
Using a cookie scoop or spoon, scoop the mixture onto the prepared baking sheet. Gently press each mound to flatten slightly into cookie rounds for even baking.
Bake the cookies in the preheated oven for 12 to 15 minutes, or until the edges are golden and the cookies feel firm to the touch.
Allow the cookies to cool completely on a wire rack; this will help them set and achieve the perfect chewy texture.