Preheat the oven to 350°F.

Add the softened butter, white sugar and brown sugar to a large mixing bowl. Blend butter and sugar together with a hand mixer until they are thoroughly combined.

Next add egg and vanilla extract. Blend with the hand mixer until combined and smooth.

In a separate bowl whisk together flour, salt, and baking soda. Then add the rolled oats to the flour and stir until combined.

Add the flour and oats mixture to the butter and sugar bowl. Blend with the hand mixer on the lowest setting until ingredients are just combined. Do not over mix.

Now add the dried cranberries and chopped pecans to the cookie batter and fold together with a large wooden spoon or spatula until just combined. Do not over mix.

Scoop the batter out with a medium cookie scoop onto a parchment lined cookie sheet making sure each cookie is spaced 1-2 inches apart. You will either need to bake 2 cookie sheets at the same time or bake one at a time and refrigerate the other half of the batter.

Bake in the oven for 12-14 minutes or until light golden brown. Be sure to remove cookies promptly from the oven. If cookies still seem too soft in the center, don't worry, they will set more once they are out of the oven and resting. If possible, transfer cookies to a cookie rack to cool. Enjoy!