Preheat oven to 350F and line two baking trays with parchment paper.

In a medium bowl, cream the butter and sugars until mixed together and smooth.

Add the maple syrup, egg, and vanilla and whip until thick, fluffy, and the color becomes noticeably lighter.

Add the dried ingredients (flour, oats, baking soda, salt, and cinnamon). The mixture will become quite thick. Switch to a spoon or spatula and stir in the cranberries and walnuts.

Refrigerate for 20-30 minutes. Then, use a 1 ounce scoop (approximately 2 tablespoons) to roll out balls of dough. Place 12 per half sheet pan and press down slightly.

Bake for 10-12 minutes or until the tops are matte, not shiny, and the edges are just starting to turn golden brown.

Remove from the oven and cool on the trays for 3-5 minutes to firm up. Transfer to a wire cooling rack to cool all the way.

Serve with a cold glass of milk or eaten still-warm in the kitchen right off the rack.