1-Preheat your oven to 350 degrees and line two sheet trays with parchment paper. This sets the stage for even baking and easy cleanup.

2>In a small bowl, mix together ¾ cup flour, 1 ½ cups oats, 1 teaspoon cinnamon, ½ teaspoon baking soda, ½ teaspoon salt, and 2 teaspoons cornstarch; set this dry mix aside for later.

3-Next, in a large bowl, cream ½ cup butter, ½ cup brown sugar, ¼ cup white sugar, 1 large egg, and 1 tablespoon molasses until smooth and fluffy. This step blends the wet ingredients, creating a base that’s rich and flavorful. Once combined, add the dry mixture to the wet ingredients and stir until everything is evenly mixed no lumps here!

4-Then, fold in ¾ cup dried cranberries and ½ cup chopped walnuts to add those signature bursts of tartness and crunch. Portion the dough into 2 tablespoon balls, roll them into rounds, and place them on the trays to make about 15 cookies. Space them evenly and bake for 12-13 minutes until they’re golden around the edges.

5-After baking, press down lightly on the cookies if needed, then let them cool on the trays before moving to an airtight container. If you’re using quick oats, stick with 1 ½ cups; for rolled oats, add an extra ¼ cup to keep the texture just right. This recipe yields 15 servings, with prep time at 15 minutes and cook time at 13 minutes, making it a quick win for busy days.