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

Cream together unsalted butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.

Beat in the eggs, one at a time, then stir in the vanilla extract.

In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon. Gradually mix this into the wet ingredients.

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

Scoop the dough onto prepared baking sheets, spacing them about 2 inches apart.

Bake for 10-12 minutes or until edges are golden brown but centers remain soft.

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