Saucer-Size Oatmeal Cookies

Adjust oven rack to upper-middle position and heat oven to 350 degrees. Mix flour, baking powder, baking soda, and oatmeal in a medium bowl. Beat eggs, salt and vanilla in a small bowl. Mix butter, oil and sugars in a large bowl. Stir in egg mixture until smooth. Stir in flour mix, then cranberries, pecans, and chocolate.

Using a 1 1/2-ounce (3-tablespoon) spring-action ice-cream scoop, form 6 dough balls onto a silpat or parchment-lined cookie sheet. Bake until golden brown, 16 to 18 minutes. Use a metal spatula to transfer cookies to wire rack. Cool to room temperature. Repeat baking process with remaining dough.