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1
Prepare 2 baking sheets by lining with parchment paper or silpat.
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2
In a large mixing bowl, cream together butter and sugars. Add spices, salt, and baking soda, mix to combine. Add vanilla and mix until smooth.
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3
Beat in the egg, then add honey and mix well. Add flour, then oats. Stir to combine. Fold in cranberries and nuts.
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4
Cover the mixing bowl with plastic wrap and place in the refrigerator for at least 2 hours or until dough is completely chilled (this allows the oatmeal to absorb the honey which gives these cookies a moist and tender texture).
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5
When you are ready to bake the cookies, heat the oven to 375u00b0F.
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6
Using a tablespoon or a cookie dough scoop, drop the chilled dough on to the prepared baking sheets leaving at least 2 inches between them. Bake the cookies for 10 minutes or until the tops just barely begin to turn brown. If you are baking 2 pans at the same time, rotate the pans from top to bottom shelf halfway through the baking time.
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7
Remove cookies from the oven and transfer to a wire rack to cool. Store in an airtight container.
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8
Note: This dough can also be frozen. Drop the cookies on a sheet pan making sure there is about 1 inch between them. Place pan in the freezer until dough is firm. Transfer frozen dough balls in to a freezer bag. When ready to serve, heat oven and place desired number of frozen cookies on a lined baking sheet. Increase baking time for frozen dough to 14 minutes.
