Nibby Oatmeal Cookies

Preheat the oven to 350°F (176.7°C). Line a baking sheet with parchment paper or a silicone baking mat.

In a stand mixer fitted with the paddle attachment, beat the BUTTER and both SUGARS on medium speed until mixture is creamy, about 3 minutes. Add the EGGS and VANILLA, and mix on medium until just combined.

In a separate bowl, whisk together the FLOUR, BAKING SODA, SALT, and CINNAMON. Add the flour mixture to the wet ingredients in two additions, mixing on low speed to combine after each. Scrape down the sides of the bowl as necessary. Mix on low speed until combined, about 30 seconds. Add OATS, COCONUT, CRANBERRIES, COCOA NIBS, and CHOCOLATE CHIPS to the dough, and mix on low speed until evenly distributed.

Scoop ¼-CUP (60 G) portions of dough onto the prepared baking sheet. Do not crowd the cookies; we recommend placing no more than 6 cookies on each baking sheet. Bake for 12 to 14 minutes, until light golden brown, rotating the baking sheet 180 degrees halfway through to ensure even coloring. The cookies can be stored in an air-tight container for a few days.