• Preheat oven to 350 degrees F. In a large bowl beat the butter with a mixer on medium for 30 seconds. Mix in the brown sugar, baking soda and salt and beat on medium for 1-2 minutes, until well combined. Scrape the sides of the bowl as needed.
• Beat in the ¼ cup maple syrup, the egg and vanilla. Slowly add in the flour and beat on low.
• Stir in the oats and cranberries
• Drop dough 2 inches apart on an ungreased cookie sheet and bake for 12-15 minutes, until edges are slightly brown and firm, but center is soft.
• Let cool on the cookie sheet for approximately 5 minutes, then transfer to a wire rack to cool completely.

For the glaze

• In a small bowl, stir together the powdered sugar, remaining maple syrup and vanilla, until well combined and no lumps remain. Your consistency should be like thick molasses, so add a bit of water or milk if it winds up too thick. Drizzle over cooled cookies.