Beat the butter, sugar and orange zest together until pale and fluffy, then gradually beat in the egg and orange juice.
Sift in the flour, then fold it in with the oats, nutmeg, cranberries and walnuts.
Drop heaped spoonfuls of the mixture onto greased baking trays, leaving enough space around each cookie to allow it to spread during baking.
Bake until golden brown, 10 to 15 minutes. Cool slightly on the baking trays, then transfer to a wire rack and leave to cool completely. These cookies can be kept in an airtight container for 3 to 4 days.
I doubled up on ingredients to make 24 large cookies but easily made 32. Really delicious, a bit squidgy and not too much crunch which was perfect. Forgot the nutmeg but they tasted fine. Added an extra tbsp of zest as I had too much. Easy to make and will definitely do again! - 02 Dec 2015