These cookies smell so delectable as they bake and are delicious if eaten warm, but they also improve as they sit in an airtight container. After 2 days they are even better than when they were first baked.
Preheat the oven to 350ºF and line a baking tray with parchment paper.
Stir the oil, brown sugar, molasses, egg and orange zest together, then stir in the flour, oats, baking powder, spices, baking soda and salt (the dough will be dense). Add the dates, raisins, walnuts and dried cranberries and mix well (you may even have to use your hands). Shape the dough into a log about 9-inches long and 2 ½ inches across. Use a serrated knife (a bread knife) to slice 18 cookies, each about ½ inch thick and line these on the baking tray about an inch apart (they only spread a little). You may want to reshape the cookies into circles before putting them on the tray (slicing can sometimes flatten one side a little).
Bake the cookies for 12 to 15 minutes, until they brown a little on the edges. Cool the cookies on the tray before storing in an airtight container.
The cookies will keep in an airtight container for a week, or can be frozen for up to a month.