Add <quantity>230<unit>g</unit></quantity> of cubed butter and <quantity>200<unit>g</unit></quantity> of brown sugar to a stand mixer bowl set with the paddle attachment

Mix on medium speed until smooth and creamy

Add <quantity>2</quantity> eggs, one at a time, and mix until well combined

Add <quantity>30<unit>g</unit></quantity> of honey and mix to combine

Transfer the mixture to a larger bowl

Sift <quantity>190<unit>g</unit></quantity> of all-purpose flour and <quantity>½<unit>tsp</unit></quantity> of baking soda into the bowl

Add a pinch of salt and <quantity>⅓<unit>tsp</unit></quantity> of cinnamon powder

Add <quantity>250<unit>g</unit></quantity> of rolled oats, <quantity>70<unit>g</unit></quantity> of raisins, and <quantity>70<unit>g</unit></quantity> of dried cranberries

Add <quantity>130<unit>g</unit></quantity> of chopped walnuts and mix until well combined

Cover the dough with cling film

Place the dough in the refrigerator for 30m to chill

Preheat the oven to <temperature>170<unit>°C</unit></temperature>

Portion the dough into medium sized balls and place them on a baking sheet lined with parchment paper. Leave some distance between them

Place a ring cutter around each ball, and press them down to shape the cookies. Wet your hands so it won't stick

Bake for 15-20m until golden brown. The oatmeal cookies are ready

Grab a cup of tea and enjoy!