Line sheet pan with parchment paper.

In medium mixing bowl, whisk together oats, flour, brown sugar, baking soda, cinnamon, cardamom, ground ginger and kosher salt.

In large mixing bowl, whisk together honey, coconut oil, orange zest, vanilla extract and egg.

With wooden spoon, fold dry ingredients into wet mixture, stirring until just combined.

Stir in raisins, dried cranberries, walnuts, pumpkin seeds and crystallized ginger.

Cover bowl with plastic wrap and chill in refrigerator 30 minutes.

While dough chills, preheat oven to 350 degrees F.

With damp hands, divide chilled dough into 12 equal portions and roll into compact balls roughly 1-3/4 inches in size. Arrange balls on prepared sheet pan, allowing room for cookies to spread as they bake. Do not push or pat balls onto tray.

Bake 13-15 minutes, or until deeply golden-brown.

After removing from oven if desired, use large, round metal cutter to gently reshape cookies so they are perfectly round and uniform in size.

Cool cookies on sheet pan for 10 minutes, then transfer to wire rack. Enjoy while still slightly warm, or at room temperature.

Store leftovers in airtight container at room temperature up to 3 days. To freeze, layer cookies between sheets of parchment and freeze in airtight container.