In a medium bowl, whisk together the flour, rolled oats, baking soda, cinnamon, nutmeg, and salt. Set aside.

In a large bowl, cream together the softened butter, dark brown sugar, and granulated sugar using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.

Beat in the eggs one at a time, then stir in the vanilla extract.

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.

Gently fold in the dried cranberries and chopped pecans until evenly distributed throughout the dough.

Preheat your oven to 177 °C (175 °C). Line baking sheets with parchment paper or silicone baking mats.

Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between cookies.

Bake for 10-13 minutes, or until the edges are golden brown and the centers are set but still slightly soft. The cookies will continue to firm up as they cool.

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