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Measure the flour, oatmeal, salt, baking powder, cinnamon, and coriander into a medium-sized mixing bowl and stir to combine.
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In the bowl of your stand mixer, combine the softened butter with the white and brown sugar. Cream together until light and fluffy - about 3 - 5 minutes in a mixer on low using the paddle attachment if you have one.
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Add the egg, egg yolk, milk, and vanilla to the butter and sugar mixture and beat well to combine.
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Add the dry ingredients to the wet in two parts, stopping between additions to scrape down the sides of the bowl. The cookie dough will be very soft.
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Stir in the chocolate chips, cranberries, and walnuts.
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Cover the dough with plastic wrap and refrigerate at least 60 minutes.
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Heat the oven to 350° or a convection oven to 325°.
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Line 2 cookie sheets with Silpat. parchment or spray with butter
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Using a ¼ cup cookie scoop (sometimes known as a #16 or 4 tablespoon scoop) or a large spoon scoop the dough in ¼ cup sized mounds. See note.
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Place the mounds of dough onto the prepared cookie sheets spacing them 3 inches apart.
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Bake 20-25 minutes, or until the edges have just turned golden brown. Check at 20 minutes to make sure they are not overcooking. You want to have them slightly underdone, so they stay soft.
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When the cookies are done, remove the cookies from the oven and let cool for a minute or so before moving them to a rack to cool.
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Allow the cookies to cool completely and store any leftover cookies in a sealed container or plastic bag.