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

Cream the butter, brown sugar, and granulated sugar together in a mixing bowl for about 3–4 minutes until light and fluffy.

Add eggs one at a time, beating well after each addition, then add vanilla extract and mix well.

In another bowl, whisk together flour, baking soda, cinnamon, nutmeg, cloves, and salt.

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

Fold in cranberries and walnuts gently using a spatula.

Scoop heaping tablespoons of cookie dough onto the baking sheets, spacing them about 2 inches apart.

Bake for 10–12 minutes or until edges are golden brown and centers appear set.

Cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.