Start by preheating your oven to 350°F (175°C). This is crucial for achieving that perfect cookie texture.

Line two baking sheets with parchment paper. This will prevent the cookies from sticking and is easier for cleanup later.

In a large mixing bowl, combine the room-temperature butter, light brown sugar, and granulated sugar. Beat them together until creamy. This step is essential; it incorporates air, leading to a lighter cookie. Add the egg, vanilla extract, and molasses. Blend until everything is well combined.

In a separate bowl, whisk together the rolled oats, all-purpose flour, baking soda, ground cinnamon, and sea salt. Mixing your dry ingredients separately ensures even distribution throughout the dough.

Gradually add the dry ingredients to the wet ingredients. Stir until just combined. Overmixing can lead to tough cookies. Gently fold in the walnuts, chocolate chips, chopped dried cherries, and nutmeg.

Use a cookie scoop or tablespoon to portion the dough onto the prepared baking sheets. Leave some space between each ball of dough—they will spread as they bake. Bake for 10-12 minutes or until they’re golden brown around the edges. The centers may look slightly underdone, but don’t worry; they'll continue to firm up as they cool.

Once baked, remove the sheets from the oven and let the cookies cool for about 5 minutes on the sheets before transferring them to a wire rack. Allow them to cool completely or dig in while they’re still warm!