Preheat the oven to 350°F (180°C). Line cookie sheets with parchment paper or leave them ungreased.

In a large bowl, cream the softened butter with the brown and granulated sugars until smooth and fluffy — about 2–3 minutes with an electric mixer on medium speed.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla.

In a separate bowl, whisk together the flour, baking soda, and salt. Add this dry mix to the creamed butter on low speed, mixing just until combined — don’t overmix.

Fold in the rolled oats, dried cranberries, and chopped pecans with a spatula so everything is evenly distributed.

Drop rounded tablespoons of dough about 2 inches apart onto the prepared cookie sheets.

Bake for 10–12 minutes, until the edges are golden but the centers still look slightly soft.

Let the cookies cool on the baking sheet for 3–5 minutes, then transfer to wire racks to finish cooling.