Preheat oven to 375 degrees F.

Using an electric mixer, beat butter (or margarine) and sugar together in a medium mixing bowl until light and fluffy. Add eggs, mixing well.

Combine oats, flour, baking soda, and salt in a separate bowl. Add dry ingredents to the butter mixture in several portions, mixing well after each addition. Stir in cranberries and chocolate chunks.

Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 10-12 minutes or until Golden brown.

Makes 24 - 30 cookies. Best served warm with a cold glass of fresh Wisconsin farm milk.

In memory of Alvin (Stub) Simet 1915-2005 who often made these for his children, grandchilden and great-grandchildren.