In a large bowl, whisk together flour, cinnamon, baking soda, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until smooth and creamy, about 2-3 minutes. Add in the brown sugar and granulated sugar and beat until light and fluffy. Add the vanilla bean paste and vanilla extract and blend until incorporated. Gently add each egg and beat until well blended.
Slowly add in the flour mixture and mix until all combined and well-incorporated.
With the mixer on low speed, stir in the oats and dried cranberries and mix until evenly distributed. Cover bowl with plastic wrap and refrigerate dough for 30 minutes.
Preheat oven to 325 °F (163 °C) and line baking sheets with parchment paper or silicone baking mats.
Remove the cookie dough from the refrigerator and let stand at room temperature for 10-15 minutes. Then using a large cookie dough scoop, drop the dough in rounds on to the baking sheet, about 2-3 inches apart.
Bake for 17-18 minutes, or until cookies look just set and the edges are starting to brown. Try not to overbake them - they continue baking a little after you've removed them from the oven. Let cool on baking sheet for 5 minutes before transferring them to a wire cooling rack to cool completely. Repeat with the remaining dough.
Store in an airtight container for up to 1 week.
Notes
Source: Adapted from Annie's Eats who adapted them from Bouchon Bakery by Thomas Keller and Sebastien Rouxel