Recipe

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• 4 cups all-purpose flour
• 2 tsp baking soda
• 2 tsp baking powder
• 2 tsp kosher salt
• 2 cups unsalted butter, softened
• 2 cups sugar
• 2 cups dark brown sugar , firmly packed
• 4 large eggs
• 4 tsp vanilla
• 6 cups oats (not instant )
• 2 cups dried cranberries, chopped
• 1 2/3 cups cinnamon baking chips (10 oz)
• 2 cups finely chopped walnuts

• 1 Preheat oven to 350°.
• 2 Whisk dry ingredients; set aside.
• 3 Combine wet ingredients with a hand mixer on low.
• 4 To cream, increase speed to high and beat until fluffy and the color lightens.
• 5 Stir the flour mixture into the creamed mixture until no flour is visible.
• 6 (Over mixing develops the gluten, making a tough cookie.) Now add the oats,cranberries, cinnamon chips and walnuts; stir to incorporate.
• 7 Fill cookie scoop with dough.
• 8 (Use a #40 cookie scoop; it measures 2 tablespoon of dough) Press against side of bowl, pulling up to level dough.
• 9 Drop 2-inches apart onto baking sheet sprayed with nonstick spray.
• 10 Bake 11-13 minutes (on center rack), until golden, but still moist beneath cracks on top.
• 11 Remove from oven; let cookies sit on baking sheet for 2 minutes before transfering to a wire rack to cool.