In a small bowl, whisk together flour, baking soda, cinnamon and salt; set aside.

In a large bowl, cream butter and sugars together until light and fluffy. Add eggs and vanilla and mix until combined. Add flour mixture and mix to combine. Stir in oats and dried cranberries. Cover and chill the dough for at least 30 minutes before baking.

When you’re ready to bake the cookies, preheat oven to 350 F. Line 3 sheet pans with silicone liners or parchment paper.

Drop dough by rounded tablespoon onto prepared sheet pans leaving a couple inches between each and bake for 10-12 minutes. Remove pans from the oven and allow cookies to rest on the pans for 2 minutes before transferring to a cooling rack to cool completely.

Note: I use a #50 cookie scoop to portion the dough, which helps all the cookies turn out the exact same size. To prevent the cookies from spreading too much in the oven, make sure you bake the chilled dough on cool sheet pans.

Recipe adapted from Modern Day Moms.