Add the brown sugar and granulated sugar into the bowl with the 2 sticks of softened butter. Using a hand mixer or a stand mixer, combine on medium speed for about 1 minute until creamed together. Add in the eggs and vanilla extract and mix in until combined.

In another large bowl, whisk together the all purpose flour, baking soda, cinnamon and salt. Using the mixer, gently mix the the wet ingredients into the dry ingredients until combined.

To that mixture, add in the oats with a wooden spoon until just combined. Next, add in the dark chocolate chips and cranberries and fold those in until just combined.

Place in the fridge for 30 minutes, uncovered, to chill.

Preheat the oven to 350 degrees and line a couple of baking sheets with either parchment paper or silicon mats.

Once the dough is chilled, using either a spoon or a cookie scoop, scoop about 1.5-2 tbsp of dough into your hands and roll it into a ball. Place on the sheet and make sure they're a few inches apart from each other.

Bake for 10-11 minutes. The middles might still look soft but that's okay! Remove and let them cool for 5 minutes and then remove and place on a wire cooling rack to cool for another 5-10 minutes. Eat while still warm!

Store leftovers in a tightly sealed tupperware container at room temperature for 2-3 days, although these are best eaten fresh.