Step 1

In a medium mixing bowl, whisk together the flour, cinnamon, and salt. Set aside.

Step 2

In the bowl of a stand mixer, cream together the butter, brown sugar, baking soda, and white sugar over medium speed for 6-8 minutes until lighter and creamier.

Step 3

Add in eggs one at a time, mixing over high speed for about a minute and scraping the bowl before adding the next egg. Mix in the vanilla and molasses.

Step 4

Slowly add in the flour mixture into the wet ingredients, mixing on low until combined.

Step 5

Mix in rolled oats, dried cranberries, and walnuts. Dough will be thick and sticky.

Step 6

Chill the dough for 30 minutes in the refrigerator or 15 minutes in the freezer.

Step 7

Preheat the oven to 350° F. Line two baking sheets with parchment paper.

Step 8

Roll dough into 2 tablespoon sized balls and place 2 inches apart on baking pan. Press them down slightly with the palm of your hand or a heavy glass. Bake for 12-14 minutes until lightly browned on sides of cookies, but centers are still soft.

Step 9

Remove the cookies from the oven and leave on the baking sheets to cool for 5 minutes before transferring to a cooling rack.