Steps for Preparation

Preheat oven to 350°F (180°C).
Whisk together flour, baking soda, baking powder, salt and mustard seed. Set aside.
Combine butter, sugars, eggs, vanilla and honey mustard with a hand-mixer, on low, increasing speed to high and beat until fluffy and colour lightens.
Stir flour mixture into creamed mixture, until no flour is visible. (Over-mixing results in a tough cookie.)
In separate bowl, mix together oats, cranberries, coconut, nuts and chocolate chips.
Add fruit mixture to batter and stir.
Onto a baking sheet sprayed with non-stick cooking spray, drop tablespoons (15 ml) of batter 2 inches (5 cm) apart.
Bake 11-13 minutes (on centre rack) until golden and cookie is still moist beneath cracks on top.
Remove from oven. Let cookies sit on baking sheet for 2 minutes, before transferring to a wire rack to cool.
Store in an airtight container for up to 3 days or freeze up to 3 months.