Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.

In a mixing bowl, combine softened unsalted butter with brown sugar and granulated sugar. Cream until light and fluffy, about 3-4 minutes.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

In another bowl, whisk together the flour, baking soda, salt, and cinnamon. Gradually add this mixture to the wet ingredients, mixing until just combined.

Gently fold in the rolled oats, sweetened dried cranberries, and white chocolate chips.

Scoop heaping portions of dough (about 1½ tablespoons each) onto the prepared baking sheets, spacing them about 2 inches apart.

Bake for 10-12 minutes until the edges are golden and the centers remain soft.

Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack.