Preheat oven to 375F.
Combine oats, flour, cinnamon, baking soda and salt in a bowl.
Beat butter, granulated sugar and brown sugar with mixer on medium-high speed until fluffy and creamy, scraping bowl occasionally.
Add egg and vanilla and beat until blended.
Gradually add oat mixture and beat until a cookie dough has formed.
Stir in cranberries, almonds and crystallized ginger.
Shape into 28 equal sized balls or drop by rounded tablespoonfuls, 2-inches apart, onto baking sheet.
Bake 12 minutes or until edges are golden.
Cool 2 minutes. Transfer to wire rack and cool completely...or if you can't wait, eat warm!