Preheat oven to 325 degrees and grease well, 4 cookie sheets.
In a medium bowl, cream the butter and sugars together well. Then beat in the eggs one at a time. Stir in vanilla.
In another bowl, combine flour, baking soda, salt and cinnamon; stir this into the butter/sugar mixture. Mix in the oats, dates and nuts. Dried cranberries (or cherries) are optional, but good in this recipe. Cover with plastic wrap and chill for at least an hour, two is better.
Roll dough into walnut-sized balls and place 2-inches apart on the cookie sheets. Flatten each cookie slightly with a large fork dipped in water. Sprinkle each cookie with a pinch of granulated sugar.
Bake for 12 minutes, turning sheets once at about 8 minutes. Cookies will not look done. Immediately upon removing from oven, sprinkle cookies lightly with a little sugar (optional). Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.