Preheat the oven to 350°F (175°C).

In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.

Beat in the eggs one at a time, followed by the vanilla extract.

In a separate bowl, whisk together the flour, baking soda, and salt.

Gradually add the dry mixture to the wet mixture, stirring until just combined.

Gently fold in the rolled oats and dried cranberries until evenly distributed.

Using a cookie scoop or tablespoon, drop rounded balls of dough onto a lined baking sheet.

Bake in the preheated oven for 10 to 12 minutes, or until the edges are golden.

Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.