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In a large bowl or stand mixer, cream together butter with granulated sugar and light brown sugar. Beat until light and fluffy. Mix in egg and vanilla, followed by next four ingredients. Scrape bowl as needed. Mix in flour, followed by old fashioned oats. Mix until just combined and no streaks remain. Stir in chocolate chips and dried cranberries by hand.
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Refrigerate dough for 30-60 minutes.
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Preheat oven to 350°F. Line a baking sheet with a silicone baking mat or parchment paper.
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Scoop dough using a medium cookie scoop. Space 2-3 inches apart on prepared baking sheet. If desired, top off with additional chocolate chips and dried cranberries. Lightly press down on each cookie to flatten slightly.
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Bake for 10-12 minutes or until the edges are just set. Allow cookies to rest on the pan for 3-5 minutes, then transfer to a wire rack to cool completely.
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Store in an airtight container for up to a week.