Cream butter and sugars, beat in eggs and vanilla until smooth. Mix dry ingredients (flour, baking soda, salt) together, and add gradually, incorporating to the mixture on low. Stir in oats and cranberries. Shape dough into 2 inch balls, place on greased baking sheets and flatten slightly.

Bake at 325F until lightley browned, about 12-15 min. Remove and cool on wire racks

NOTE: This is a big hearty cookie with ample oats so theyll travel well without crumbling. Store in airtight containers up to one week or freeze for another time.