Preheat the oven to 180°C Fan. Line a large baking sheet with baking parchment.
In a large bowl, beat butter, brown and caster sugar, vanilla paste and a pinch of salt until light and fluffy. Then add an egg and beat again until the mixture is smooth.
In a separate bowl, mix flour, bicarbonate of soda, cinnamon, nutmeg and ginger. Then fold the dry ingredinets into your wet ingredinets.
Fold oats into the mixture, alongside cranberries and cut mixed peel, if using.
Using your hands roll small balls (about the size of a small plum) of mixture, then place on the prepared baking sheet. Make sure to leave 4-5 cm between cookies to leave them space to spread.
Bake in the centre of the oven for 10 minutes. They should be golden brown and very soft when you take them out of the oven.
Leave them to cool completely on the baking sheet. Once cooled, you can drizzle with some melted dark or white chocolate to make them even more special, but that's completely optional. They taste amazing as they are!