Add the butter, peanut butter, and sugars to a large bowl. Cream them together for a couple minutes until light and creamy.
Add in the eggs one at a time and beat until well blended.
In another bowl mix together the flour, oats, salt, cinnamon, and baking powder.
Alternate adding the milk, and the dry ingredients to the creamed butter mixture a little at a time, until it is all mixed together.
Stir in the vanilla and almond extract.
Add the cranraisins, macadamia nuts, chocolate, and sunflower seeds. And stir it into the dough until it is all mixed well together. (Your dough will be soft)
Cover the dough and set it in fridge for 2 hours and up to overnight to chill.
When ready to bake, preheat the oven to 375 degrees Fahrenheit. Line a baking pan with parchment paper.
Drop your cookie dough onto your cookie sheet in 1 TBS sized balls, at least 2 inches apart.
Bake the cookies for 9-11 minutes, or until the cookies are set in the middle and the edges are golden.
Remove the pan from the oven and let sit the cookies cool on the cookie sheet for 5 minutes.
Transfer the cookies to a cooling rack to cool completely, or enjoy after a few minutes warm.