Preheat the oven to 350 degrees.

In a stand mixer fitted with the whisk attachment, combine 1/2 cup granulated sugar, 1/2 cup light brown sugar, and 1 stick softened butter. Whip until light and fluffy.

Add 1 large egg and 2 tablespoons pure vanilla extract to the butter and sugar mixture and mix until smooth.

In a medium bowl, whisk together 1 cup all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon cinnamon, 1/2 teaspoon ground cardamom, and 1/2 teaspoon Kosher salt until well incorporated.

With the mixer on low, slowly add the flour mixture to the wet ingredients.

Add 2 cups rolled oats, 1 cup North Bay Premium Dried Cranberries, 1/2 cup dark chocolate chips, and 1/2 cup semi-sweet chocolate chips, and mix until just incorporated.

Use a medium-sized scoop to place even dollops of cookie dough on a cookie sheet, leaving at least 2 inches between cookies.

Bake for 12-15 minutes, or until the cookies are golden brown.

Remove the cookies from the oven and allow them to cool slightly before transferring them to a wire rack to cool completely.

Serve.