Preheat your oven to 350°F (175°C).
Line two baking sheets with parchment paper.
In a large bowl, use an electric mixer to cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Beat in the eggs one at a time, mixing well after each addition.
In a separate medium bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, and ground nutmeg.
Gradually add the dry to the wet , mixing on low speed until just combined.
Do not overmix.
Stir in the quick-cooking oatmeal and dried cranberries by hand using a spatula.
Drop rounded tablespoons of dough onto the prepared baking sheets, about 2 inches apart.
Bake for 10-12 minutes, or until the edges are golden brown and the centers are set. The cookies will look slightly underdone in the middle.
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Do not overbake! Pull the cookies from the oven when the edges are golden but the centers still look soft. They will continue to set on the hot baking sheet.
