Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper.

In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon. Set aside.

In a large mixing bowl, using an electric mixer, cream together the softened unsalted butter, granulated sugar, and packed light brown sugar on medium speed until the mixture is light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed.

Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract.

Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.

Fold in the old-fashioned rolled oats and dried cranberries (craisins) with a rubber spatula until evenly distributed throughout the dough.

Drop rounded tablespoons of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.

Bake for 10-12 minutes, or until the edges are golden brown and the centers are set. The cookies might look slightly underdone in the middle, but they will firm up as they cool.

Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Enjoy your delicious Oatmeal Craisin Cookies!