Preheat the oven to 350F and line 2 cookie sheets with parchment paper. Reserve.

In the bowl of a stand mixer (or, in a large mixing bowl with a hand mixer), cream together the butter and light brown sugar until combined.

Next, add the vanilla extract to the bowl along with the 2 eggs.

Beat on medium speed until well combined.

In a separate large bowl, combine the flour, salt, baking powder, and ground cinnamon. Fork stir.

Add the dry ingredients slowly to the creamed butter and sugar, on low to medium speed, until blended.

Next, stir in the oatmeal, dried fruit, and chocolate chips, until incorporated.

Scrape down the bowl and the beaters, and cover the cookie dough with plastic wrap. Pop into the refrigerator to chill for at least 15 minutes. This will stop the cookies from spreading too far while baking.

After chilling, pull out your prepared cookie sheets and measure out 2 tablespoons of dough per cookie. Roll slightly in your hands and place on the cookie sheet.

Next, either using your palm, the bottom of a drinking glass, or a cookie stamp, gently press down on the cookie dough evenly. We want the cookie dough to flatten and spread slightly.

Continue scooping/rolling/pressing until you have 6-8 cookies per sheet.

Bake the two pans on the center racks of your oven for 13-15 minutes, or until set with slightly browned edges.

After baking, let the cookies cool on the baking sheets for 5 minutes, before transferring to a larger cooling rack.

Repeat the process.

Once cool, store in an airtight container.