• Add butter and brown sugar to large mixing bowl or the bowl of a stand mixer and beat until very creamy, about 5 minutes.
  1 cup unsalted butter, 1 cup brown sugar
• Add eggs, one a time, beating well after each addition. Mix in vanilla extract until well combined. Set aside.
  2 large eggs, 2 teaspoons vanilla extract
• Combine oats, all purpose flour, ground cinnamon, baking soda and salt in a large bowl and stir or whisk to combine.
  1 ⅔ cup all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon salt, 2 ¼ cups old fashioned oats
• Stir the dry ingredients in with the butter mixture just until combined.
• Fold in cranberries and chopped walnuts.
  1 cup dried cranberries, ½ cup chopped walnuts
• Cover the dough tightly and chill for one hour in the refrigerator. (If you need to chill the dough for more than an hour, pre-scoop the cookies onto a baking sheet and cover with plastic wrap before placing in the fridge.)
• Preheat the oven to 350°F. Line two large baking sheets with parchment paper or a silicone baking mat.
• Scoop the dough using a 1.5 tablespoons scoop and place on the prepared baking sheets. Using the back of the scoop, a spoon or your fingers, lightly flatten the top of each cookie.
• Bake cookies for 10 to 12 minutes or until the cookies are set and slightly brown on the edges but still soft in the center.
• Let the cookies cool for 10 minutes on the baking sheet before transferring to a cooling rack to cool completely.

Optional

• Combine the white chocolate chips and coconut oil in a small, microwave safe bowl. Heat in 30 second increments at 50% power, stirring in between, until melted. Drizzle the white chocolate over the top of the cooled cookies. Enjoy!
  ⅓ cup white chocolate chips, 1 teaspoon coconut oil