Oatmeal Cookies

**1 cup (110 grams) walnuts or pecans, toasted and chopped (optional) 3/4 cup (170 grams) unsalted butter, room temperature 1 cup (210 grams) light brown sugar 1 large egg 1 teaspoon pure vanilla extract 3/4 cup (95 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)

Preheat oven to 350 degrees F (177 degrees C) and line two baking sheets with parchment  paper. To toast nuts: Place nuts on a baking sheet and bake for 8-10 minutes or until lightly browned and fragrant. Let cool and then chop into pieces. In the bowl of your electric mixer (or with a hand mixer), beat 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 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 *Use 1/2 cup pecans **Use 1/2 to 3/4 cup cranberries or raisins Oatmeal Cookies