Preheat oven to 400°F. Line a baking sheet with parchment paper; set aside.

In a medium bowl, combine flour, salt, baking soda and cinnamon; set aside.

In a large bowl, cream together butter and sugar until light and fluffy.  Add the egg, scrape down the sizes of the bowl; add vanilla. Fold in oats, ginger and nuts.

Divide and roll dough into 30 to 36 balls. For best results, moisten hands when rolling dough. Place 2 inches apart onto prepared baking sheet. Press down slightly to help cookies spread.

Bake 12 to 15 minutes or until golden brown. Cool completely before removing from pan.