In a large mixing bowl, combine the rolled oats, chopped pecans, and dried cranberries. Stir until well mixed.

In a small saucepan over low heat, combine the peanut butter, honey, vanilla extract, and salt. Stir continuously until the mixture is smooth and well combined, about 2-3 minutes.

Pour the warm peanut butter mixture over the oat mixture. Stir until all the dry ingredients are evenly coated.

Line a baking sheet with parchment paper. Using a tablespoon, scoop out the mixture and form it into balls or drop spoonfuls onto the prepared baking sheet.

Refrigerate the cookies for at least 30 minutes to set. Once firm, transfer to an airtight container.