In a large bowl, cream butter with brown sugar and spices. Beat in egg, applesauce and vanilla extract.
Mix flour, oats and remaining dry ingredients including cranberries, in a separate bowl.
Add dry ingredients to butter mixture. Stir until well blended.
Scoop 2 tablespoons of batter and drop onto a cookie sheet lined with parchment paper. Flatten each cookie with the back of the tablespoon. Repeat until sheet is full, being careful not to crowd. Bake for about 10 minutes, or until lightly golden.
Cool on a wire rack for at least 5 minutes. Store in an airtight container.