Preheat the oven to 375°F. Line 2 baking sheets with parchment paper. Spread walnuts on a baking sheet and toast for 4-6 minutes. Set aside to cool
In a small mixing bowl use a whisk to sift together the flour, baking soda and salt. Set aside.
In a medium size mixing bowl, use an electric mixer on medium-high to cream together butter, granulated sugar, brown sugar and vanilla. Beat for 2 minutes or until creamy.
Add the eggs one at a time beating well after each addition.
Lower the speed of the mixer and gradually add the sifted dry ingredients beating just until fully combined. Scrape the sides of the bowl periodically.
By hand, fold the chocolate chips, cranberries and walnuts into the dough. Mix until the ingredients are evenly distributed.
Using a 2 oz ice cream scoop or a Tbsp, divide the cookie dough leaving at least 2-inches between each.
Bake for 12-14 minutes or until golden. Cool on the pan for 5 minutes then remove to a cooling rack to cool completely.
Store in an airtight container at room temperature.