In a small skillet, melt the butter over medium heat.  Continue to cook until the butter solids pool at the bottom of the pan and begin to brown.  Swirl while cooking and watch the butter carefully to prevent burning.  Once the butter solids are a nice nutty brown, remove from the heat and pour into a heat proof medium sized mixing bowl.  Add the honey to the butter and mix until the honey is slightly melted and fully incorporated.  Add the vanilla and egg.  Blend the butter mixture into the flour and oat mixture.  Add the nuts, fruit and chocolate chips.

Place large spoonfuls (2 tablespoon small ice cream scoop) of dough on a parchment lined baking sheet and bake for about 10 -12 minutes or until the cookies are set and the bottoms are lightly browned.  Cool and enjoy.  Store in an airtight container.