Giant Cranberry Oatmeal Cookies

• Preheat the oven to 350°F. Line two baking sheets with parchment paper and set aside. Whisk the flour, baking soda, baking powder, salt, and cinnamon together. Set aside.
• Place the butter in a microwave-safe bowl and heat in 20 second intervals until the butter is very soft but not all the way melted. Pour the butter into a bowl of a stand mixer fitted with the paddle attachment (or a mixing bowl and hand mixer) and add in the granulated and brown sugars. Mix on medium until combined. The butter might still be warm but shouldn't be hot to the touch.
• Add the egg and vanilla and mix until combined.
• Working in two batches, and half of the flour mixture in at a time. Mix on low until just barely combined (some streaks of flour will remain). Add the oats and mix to combine. Add in the cranberries, walnuts, and chocolate. Mix on low until incorporated.
• Scoop the dough into 6 tablespoon balls (I used a 3 tablespoon scoop and piled them on top of each other). Alternatively, weigh the dough into about 3 ounce portions. You should get about 8 portions of dough. Evenly space out the dough on the two sheets, at least 3 inches apart, and pat down flat.
• Bake in the oven for 13 to 15 minutes. When done, the edges should have some browning and feel firm while the centers will still be soft. Rotate the pans halfway through baking, banging the bottom of the pans against the oven racks at this time and at the end of baking to encourage the centers to collapse and spread.
• Cool cooking on their baking sheets for 5 to10 minutes, then transfer them to a wire rack.