In a large mixing bowl whisk flour, baking powder, salt, and oats; set aside.
With a hand mixer or stand mixer fitted with a paddle attachment beat cubed butter and both caster (or granulated) and light brown sugar on a low speed until small clumps/nuggets form.
Add dried cranberries to butter and sugar mixture and mix until combined. About 30 seconds. Make sure to scrape down the bowl with a silicone spatula when necessary.
While mixing on a low setting, add dry ingredients and combine until the mixture is a dry and crumbly consistency.
In a small bowl give eggs a light whisk to break up yolks then add to the cookie mixture and mix on low just until dough forms.
Form dough into 2-3 tablespoon (50 gram) balls by lightly pressing the dough together. Do not compact the dough into a solid ball. Place formed cookie dough balls in a freezer safe container. Makes about 24 cookies.
When ready to bake, preheat the oven to 355°F and take the cookies out of the freezer. Bake a cookie sheet lined with parchment paper or baking spray in the oven for 5 minutes. This allows the cookie sheet to warm up and make the cookies have a nice crisp bottom. After you have allowed your cookie sheet to warm up, place 6 cookies on the pan and bake for about 15 minutes. Let cookies cool on the pan for 5 minutes before moving to a cooling rack. Repeat and bake the rest of the cookies. (No need to warm up the cookie sheet again if using the same one used in the first batch.)
