Line cookie sheets with parchment paper. In a small bowl, mix flour, salt, and baking soda. Add oats and set aside. In a medium bowl, cream butter and both sugars with mixer until light and fluffy.

Add in the egg and vanilla and beat well. Blend dry ingredients in well. Add in pecans and cranberries and mix till well distributed.

Roll into 1 1/4 inch balls (the batter will be very soft).

Place the balls on a cookie sheet 3 inches apart. Bake for 10-12 minutes till golden brown. Cool completely on papered cookie sheet, then use a spatual to release cookies.

Submitted by Karen Talley