Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.

In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.

Beat in the egg and vanilla extract until well combined.

Gradually add the flour mixture to the wet ingredients, mixing until just combined.

Stir in the rolled oats, chocolate chips, chopped nuts, dried fruit, and seeds until evenly distributed throughout the dough.

Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.

Flatten the dough slightly with the back of a spoon or your fingers.

Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.

Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Once cooled, store the cookies in an airtight container at room temperature for up to one week.