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["If you're baking the cookies on the same day you prepare the batter, heat the oven to 350u00b0 F (175u00b0 C) and position a rack in the center of the oven. Place walnuts on a baking sheet and toast for about 10 minutes, until lightly toasted. Set aside to cool. Line a baking sheet with parchment and set aside.", "Using a stand mixer fitted with a paddle attachment (or mixing by hand with a wooden spoon or an electric hand mixer), mix the butter and sugar together on medium speed until the two are completely mixed together, about 5 to 7 minutes (10 minutes if mixing by hand). Stop the mixer and use a rubber spatula to scrape the sides and bottom of the bowl and the paddle itself a few times; the sugar and butter love to collect here and stay unmixed.", "Beat in the eggs, egg yolk, and vanilla on medium speed until thoroughly combined, 1 to 2 minutes. Again scrape the bowl and the paddle to make sure the eggs are thoroughly incorporated.", "In a separate bowl, mix together the all-purpose flour, oats, baking soda, salt, grated nutmeg, and ground cinnamon. Add the raisins (both whole and chopped), cranberries, and walnuts to the flour mix and toss to combine. Turn the mixer on low speed (or continue to use a wooden spoon if mixing by hand) and slowly blend the flour mixture into the butter mixture. Mix until the flour and raisins are totally incorporated and the dough is completely mixed.", "For best results, scrape dough into an airtight container and let it rest in the refrigerator overnight (or at least 3 to 4 hours) before baking.", "When ready to bake, heat the oven to 350u00b0 F/175u00b0 C and position a rack in the center of the oven.", "Drop the dough in approximately 1/4-cup balls onto a baking sheet, with about 2 inches (5 centimeters) of space between each one-they don't really spread that much.", "Bake until the cookies are golden brown on the edges and
