Preheat your oven to 350°F and line two large baking sheets with parchment paper. 

In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter and brown sugar until light and fluffy– about 2 minutes.

Add the eggs and vanilla extract and mix to combine. 

In a separate bowl, stir together the oats, flour, baking soda, cinnamon, and salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined.

Fold in the dried cranberries and chopped walnuts. 

Scoop out 3 tablespoon-sized portions and place them 2” apart on the prepared baking sheets. 

Bake for 10 minutes and then tap the tray lightly on the counter to sink the center of the cookies (this will help them cook fully in the center).

Allow the cookies to cool completely on the baking sheet, and then transfer them to an airtight container. Store at room temperature for up to five days.