Walnut-Oatmeal Cookies with Cranberries

3 cups Walnuts
1 cup (2 sticks) unsalted butter
1 cup packed brown sugar
1/3 cup granulated sugar
2 eggs
1 tablespoon vanilla extract
1 1/2 cups flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
3 cups old-fashioned oats
1 cup dried cranberries

Preheat oven to 350°. To toast walnuts, spread evenly on a baking sheet or in a shallow pan. Bake, stirring once or twice, until lightly browned and fragrant, 7 to 10 minutes. Coarsely chop and set aside. In a large bowl cream butter and sugars until light and fluffy. Add eggs and vanilla; beat well. In a separate bowl combine flour, baking soda, cinnamon, nutmeg, salt, and oats; add to sugar mixture and stir well to combine. Stir in dried cranberries and toasted walnuts. Drop cookie dough by tablespoonfuls onto a parchment-lined cookie sheet. Bake at 350° for 12 to 15 minutes. Cool on a wire rack. Makes about 36 cookies