These eclectic and seasonal cookies will assist your energy level throughout the marathon of Thanksgiving preparations.
Put oven rack in middle position and preheat oven to 375°F. Line 2 large baking sheets with parchment (or butter lightly).
In a medium sized mixing bowl, whisk together flour, oat bran, baking soda and sea salt.
With an electric mixer on medium-high speed, beat together the room temperature butter, sugar, and honey in a large bowl until pale and fluffy (3 minutes or so). Add eggs one at a time, beating with mixer until creamy, about 1 minute. Beat in vanilla. Reduce speed to low and mix in flour mixture until just blended.
Add the dark chocolate covered expresso beans (often called java drops), chocolate chips, dried cranberries and raw pumpkin seeds. Mix well by hand using a strong metal spoon, as the dough is quite thick.
Scoop large spoonfuls of batter for each cookie, arranging mounds 3 inches apart, on 2 baking sheets. Flatten mounds into rounds using moistened palm of your hand. Form remaining cookies on additional sheets of parchment.
Bake 1 sheet at a time, until golden yet gooey about 10 to 13 minutes. Transfer cookies to a rack to cool and continue making cookies in same manner using cooled baking sheets.
Cool cookies and store in an airtight container at room temperature for 3 days.