In a large bowl, mix the softened butter with brown sugar until very creamy. This is an essential step for the cookies to remain soft; you’ll need about 5 minutes to achieve the desired texture.

Then add one egg at a time and whisk well after each addition.

Add the vanilla extract and mix until well combined.

In a different bowl, combine the oats, flour, cinnamon, baking soda, and salt.

Add the dry ingredients to the butter mixture and stir to combine.

Fold in the cranberries and chopped walnuts and stir until combined.

Cover the dough and refrigerate it for one hour. (If you’re going to leave it for more than one hour, its best to pre-scoop the cookies to have them ready to bake).

When ready to bake, preheat the oven to 350° F.

Scoop the dough using an ice cream scoop and lightly flatten the top of each cookie.

Bake for 10-12 minutes or until the cookies are set and slightly brown in the edges but still soft in the center.

Allow the cookies 10 minutes to cool before transferring them to the cooling rack, or they might break.

Drizzle the cookies with melted white chocolate, if desired.