Preheat the oven to 185C(400F) fan-forced and line two oven trays with baking paper.

In the bowl of an electric mixer, beat the butter and sugar together until smooth and creamy.

Stir in the eggs and vanilla.

Add the flour, oats, baking soda and salt and cinnamon and stir on low speed until just combined.

Tip in the chocolate chips, pecans and cranberries and mix just until they are dispersed in the batter (you don’t want any cookies to miss out on chocolatey, nutty, berry goodness!).

Using a tablespoon of dough at a time, roll the dough into balls and place on the baking tray leaving 3cm between each ball.

Bake the cookies for 6-8 minutes and swap the trays half-way through if you are using more than one tray at a time.

Let them cool on the trays until they are firm enough to move then transfer to a wire rack to cool completely.