In a small bowl, combine the flour and baking soda and whisk together.

In the bowl of a stand mixer, cream the white sugar, brown sugar and butters together until smooth. Add the eggs, one at a time, until mixed in. Add the vanilla extract, then reduce speed to low. Gradually beat in the flour mixture until just combined. Stir in the oats and cranberries until wet.

Measure rounded tablespoons of dough and place them on your prepared cookie sheets about 2 inches apart. Bake for 12 minutes, or until the tops are golden. Remove from oven and allow to cool for 2 minutes, then transfer to a wire rack to cool.

Makes 48-54 cookies.