Oatmeal Chocolate Pecan Cranberry Cookies

That's a mouthful. School has started again which is a good and bad thing. I've been making a lot of cookies, muffins and loafs as a result. These, from America's Test Kitchen, were so chewy. Anything from them has been great, no word of a lie. I'm not a fan of crisp oatmeal cookies and these are the perfect amount of chew but no goo. That rhymed. Being deliriously tired, here is a recipe.

Oatmeal Chocolate Pecan Cranberry Cookies
These are very chewy but don't overbake, just let them set a bit on the sheet.

1 1/4 cups all-purpose flour 
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 tsp kosher salt
1 1/4 cups old fashioned oats
1 tsp cinnamon
1 cup coarsely chopped, toasted pecans
1 cup dried cranberries*
1 cup milk chocolate chips
12 tablespoons softened butter, but still slightly cool
1 1/2 cups packed light brown sugar
1 large egg
1 teaspoon vanilla extract

Adjust oven racks to upper- and lower-middle positions; heat oven. Line 2 large (18 by 12-inch) baking sheets with parchment paper. Whisk flour, baking powder, baking soda, and salt in medium bowl. In second medium bowl, stir together oats, pecans, cherries, and chocolate. In standing mixer fitted with flat beater, beat butter and sugar at medium speed until no sugar lumps remain, about 1 minute. Scrape down sides of bowl with rubber spatula; add egg and vanilla and beat on medium-low speed until fully incorporated, about 30 seconds. Scrape down bowl; with mixer running at low speed, add flour mixture; mix until just combined, about 30 seconds. With mixer still running on low, gradually add oat/nut mixture; mix until just incorporated. Give dough final stir with rubber spatula to ensure that no flour pockets remain and ingredients are evenly distributed. Scoop out large scoops, precise I know. Bake both baking sheets 7 minutes, rotate them front to back and top to bottom, then continue to bake until cookies are medium brown and edges have begun to set but centers are still soft (cookies will seem underdone and will appear raw, wet, and shiny in cracks), 6 to 7 minutes longer. Do not overbake. Cool cookies on baking sheets on wire rack 5 minutes; using wide metal spatula, transfer cookies to wire rack and cool to room temperature.

*I soak them for about an hour in boiling water, or rum, and drain them before mixing them in. It makes them extra soft and chewy.