• 1 1/2 cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon table salt
• 1/4 teaspoon ground fresh nutmeg
• 1 1/4 cups (20 tablespoons) unsalted butter, room temperature
• 1/2 cup firmly packed light brown sugar

• 1/4 cup white sugar
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 3 cups old fashioned oats
• 3/4 cup dried cranberries
• 1/2 cup walnuts, toasted and chopped

Heat oven to 375°. Sift flour into a medium bowl. Stir in baking soda, cinnamon, salt and nutmeg. Cream butter and both sugars on medium speed in a stand mixer until light and fluffy, about 5 minutes. Mix in egg and vanilla. On low speed, stir in the flour mixture until just mixed. Remove bowl from the stand mixer and stir in oats, cranberries and nuts with a wooden spoon.

Lightly form heaping tablespoons of the cookie dough into balls and place 2 inches apart onto an ungreased baking sheet lined with parchment paper; press down on the center slightly. Bake 9 minutes. Cool for 1 minute on the baking sheet; remove to wire rack to cool.