Preheat the Oven to 375°

Line two baking sheets with parchment paper or Silpat.

Mix together in a measuring cup or small bowl the flour, salt, and baking soda. Set it aside.

Over medium heat, melt the butter in a skillet. Watching carefully, let the butter cook until the milk solids become a deep brown and the butter smells nutty. Be careful not to burn it, as it can go from brown to burned quickly.

Pour the browned butter into a large bowl. Immediately add the cinnamon and the optional pinch of coriander. Let the spice bloom for 1 minute.

Add the oil to the butter and spices.

Stir in the brown and white sugar into the butter mixture, blending well.

Add the egg, yolk, and vanilla, again stir to combine.

Stir in the flour mixture. This will make a thick dough.

Add in the oats, cranberries, and walnuts.

Make sure the dough is thoroughly combined.

Scoop 3 tablespoon mounds onto the prepared baking sheets about 2 inches apart, 10 to a sheet, or use a 50mm cookie scoop.

Wet your hands and gently press them to around 2 ½ inch circles. You are flattening each cookie, so they bake more evenly.

Bake one tray at a time for 10 -12 minutes or until the cookies are just beginning to brown on the edges. They will cook further on the sheets when you take them out.

Let the cookies sit on the hot baking sheet for 5 minutes before moving them to a rack to cool.

Meanwhile, bake the second tray of cookies.