Heat oven to 350 degrees F. In medium-size bowl, combine flour, baking soda, cinnamon and salt. In large bowl, with electric mixer, beat together butter and granulated and brown sugars on medium-high speed until fluffy, about 2 minutes. Add eggs and vanilla; beat 1 minute. On low speed, beat in the flour mixture until combined. Stir in the oats and dried cranberries.
Onto ungreased baking sheets, for each cookie, drop scant 1/4 cups of dough, spacing the mounds of dough about 3 inches apart.
Bake at 350 degrees F for 14 to 16 minutes or until golden but still moist on top. Remove cookies to racks to cool. Repeat with remaining dough for a total of 24 cookies. Store in airtight container at room temperature for up to 3 days.
