Preheat the oven to 375 degrees F (190 degrees C).
Line two sheet pans with parchment paper. Place the Raw Almonds (1/3 cup), Raw Walnuts (1/2 cup) and Raw Cashews (1/2 cup) on a sheet pan and roast in preheated oven for 10-12 minutes, until well toasted. Cool completely, then roughly chop and set aside.
Meanwhile, combine the All-Purpose Flour (2 1/4 cup), Baking Soda (1 teaspoon) and Kosher Salt (1 teaspoon) in a small bowl and set aside.
In the bowl of an electric mixer fitted with the paddle attachment, or in a large mixing bowl if you are using a hand mixer, combine the Unsalted Butter (1 cup), Brown Sugar (1 cup) and Granulated Sugar (1/2 cup). Beat on medium-high speed for 3 minutes, until light and fluffy.
With the mixer on low, add the Vanilla Extract (1 1/2 teaspoon) and the Egg (2), one at a time, and scrape down the sides of the bowl with a rubber spatula.
With the mixer still on low, gradually add the dry ingredients and mix until just combined.
Add the Dried Cranberries (3/4 cup), Dried Apricot (1/2 cup), chopped nuts, and Semi-Sweet Chocolate Chips (1 cup) into the batter and mix with a wooden spoon to combine.
Using a 2¼-inch ice cream scoop or two spoons, form round balls of cookie dough about 2-inches in diameter. Place 9 balls of dough on each sheet pan, evenly spaced, and bake for 12-15 minutes, until just starting to turn golden brown and still soft to the touch. The cookies should seem under-baked; they will firm up as they cool.
Sprinkle the cookies very lightly with Salt (to taste) and let them cool for 5 minutes before carefully transferring them to a wire rack to finish cooling. Serve immediately once cooled, or store in a sealed container at room temperature. Enjoy!