Preheat oven to 350°

Combine flour, baking soda, salt, cinnamon, ginger, and allspice in a medium-sized bowl.

Add oats to the flour mixture and mix well.

Beat butter with granulated and brown sugar on medium speed until light and fluffy, approximately 3-5 minutes.

Add egg and mix on high until fully incorporated, approximately 1 minute. Add vanilla and molasses or maple syrup and mix again on high until incorporated.

With the mixer on low speed, add the flour/oat mixture and mix until just combined. Don't overmix.

Remove the bowl from the mixer and hand stir in the dried cranberries and nuts.

Scoop up a heaping tablespoon of the cookie dough (I really like this 1.5 tablespoon cookie scoop as the dough is soft and sticky) and place 2 inches apart on a cookie sheet lined with parchment paper or a silicon mat.

Bake for 10-12 minutes, or until the edges of the cookies are starting to brown. The centers will still appear soft, but they will continue to set as the cookies cool on the baking sheet. While the cookies are still warm, you can drop the pan on the counter to help the cookies flatten if you like.

Let the cookies cool for 5 minutes before transferring to a wire rack to completely cool.