Preheat the oven to 200°C / 180°C fan / gas mark 6 and line 2 baking trays with parchment paper.
Put the butter or coconut oil and sugar into the bowl of a stand mixer and beat together until light and fluffy.
Put the flour, oats, salt and cinnamon into a food processor.
Add in the sugar and coconut oil or butter mixture. Blitz everything together until the oats have ground down and the mixture comes together when pressed between your fingers.
Remove to a bowl and combine together with the dried cranberries until evenly distributed, bringing the dough together into a ball.
Remove to a well-floured surface and roll out to ½ cm thickness. Cut into individual cookie shapes of your choice.
Carefully place the cookies on the baking sheets, leaving a 2 cm gap between each one. Bake in the oven for 9-10 minutes, until the cookies are lightly golden. Remove, leave to cool for a few minutes then transfer to a cooling wrack to cool completely.