Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

Cream together the softened unsalted butter, brown sugar, and granulated sugar for about 3–4 minutes until light and fluffy.

Incorporate the eggs one at a time, mixing thoroughly, then add the vanilla extract.

In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.

Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined.

Fold in the dried cranberries and chopped walnuts until evenly distributed.

Scoop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.

Bake for 10–12 minutes until the edges are light golden brown and the centers look slightly soft.

Let the cookies cool on the baking sheets for about 5 minutes before transferring to a wire rack.