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, chocolate chips and dried cranberries.
Onto ungreased baking sheets, for each cookie, drop 1/4 cup of dough, spacing the mounds of dough about 3 inches apart.
Bake in 350 degree F oven for 16 minutes or until golden but still moist on top. Remove cookies to racks to cool. Repeat with remaining dough. Store in airtight container at room temperature for up to 3 days. Makes 20 jumbo cookies.