To toast nuts: Preheat oven to 350 degrees F (177 degrees C) and toast nuts for 8-10 minutes until lightly browned and fragrant. Let cool and then chop into pieces. Set aside.
Line 2 baking sheets with parchment paper.
In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugar until creamy and smooth (about 2 - 3 minutes). Add the egg and vanilla extract and beat to combine. In a separate bowl, whisk together the flour, baking soda, salt, and ground cinnamon. Add the flour mixture to the creamed mixture and beat until incorporated. Stir in the nuts, oats, and dried cranberries or chocolate chips.
For large cookies, use 1/4 cup of batter (I like to use an ice cream scoop) and space the cookies about 2 inches (5 cm) apart on the baking sheet. Then wet your hand and flatten the cookies slightly with your fingers so they are about 1/2 inch (1.25 cm) thick. Bake the cookies for about 12 - 15 minutes at 350 degrees F (177 degrees C), or until light golden brown around the edges but still soft and a little wet in the centers. Remove from oven and let the cookies cool a few minutes on the baking sheet before transferring them to a wire rack to cool.
Makes about 20 - 24 large cookies
1 cup (110 grams) walnuts or pecans, toasted and chopped (optional)
3/4 cup (170 grams) unsalted butter, room temperature
1 cup (215 grams) light brown sugar
1 large egg
1 teaspoon pure vanilla extract
3/4 cup (105 grams) all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
3 cups (260 grams) old-fashioned rolled oats
1 cup dried cranberries, cherries, or raisins or 1 cup white or dark chocolate chips (optional)