Put your butter in a thick bottomed medium sized stainless steel saucepan. Melt over medium heat, stirring frequently. Once the butter melts, it will continue to cook and foam up. This is when you want to stir constantly so that you can see beneath the foam. That's where the browning occurs. This whole process takes about 10 minutes, so be patient and watch carefully! Once you see the brown bits start to appear, remove the pan from the heat and move the butter to another container to cool while you prep the rest of the ingredients.

Pre-heat the oven to 350°F

Whisk together flour, salt, roasted cinnamon, baking soda together and set aside.

Pour all the browned butter (don't leave out the browned bits!!) into your favorite mixing bowl.

Add in the sugars and beat on medium high until smooth.

Add in the eggs and vanilla and beat until smooth

Remove the bowl from the mixer and use a wooden spoon to mix the flour and spice mixture into the browned butter and sugar mixture.

Add in the water and the 1 1/2 C of dark chocolate chips, walnuts, and the dried cranberries and stir until thoroughly mixed

Over medium heat melt the 1 C dark chocolate chips with 1/2 Tbsp coconut oil - stirring until most of the chips are melted. Remove from heat and pour into the batter, mixing well.

At this point, I abandon all pretense of using a spoon and just use my hands.

Add in the oats and squish and mix until completely blended.

Place parchment paper on cookie sheets

You could use a cookie scoop, but I just form about 1 1/2 " balls with my hands, flatten them out a bit and place them on the cookie sheet spacing them about 2" away from each other.

I like my oatmeal cookies a bit chewy so I only bake mine for 10 minutes.

Always test a couple of cookies in your oven to check for temperature and done-ness.

Let cool for a couple of minutes on your cookie sheet then remove to a wire rack to cool completely.