Chunky Oatmeal and Chocolate Cookies

1 Adjust the oven rack to the middle position and pre-heat the oven to 375 F degrees. Line 2 baking sheets (if baking them all together) with parchment paper.
2 In a medium bowl mix flour, baking powder, baking soda, table salt and cinnamon.
3 In a separate bowl, stir together oats, walnuts, cranberries and chocolate.
4 In a standing mixer fitted with a paddle attachment, mix the butter and sugar about a minute on medium speed, scraping down the bowl as necessary.
5 Add the egg and vanilla and continue to mix until fully incorporated for 30 seconds.
6 Scrape down the bowl to ensure that there are no lumps remaining.
7 Decrease the speed to low. Add the flour mixture and mix until just combined, 30 to 45 seconds. Do not overbeat.
8 With the speed on low, gradually add the oat mixture and mix until just combined.
9 In order to ensure that the ingredients are evenly distributed, give the dough a final hand stir.
10 Divide the dough into 16 portions and roll them into balls. Stagger 8 balls on each baking sheet by spacing them 11/2 inches apart from each other. Using your fingers, press gently on each dough ball to a 1-inch thickness.
11 Bake each sheet separately for 15 minutes, rotating halfway through the baking time.
12 Keep cookies on the baking sheet for 5 minutes and then transfer them to a wire rack (to stop the cooking)
13 Continue the same process with the second batch.