Mix the flour, cinnamon, baking soda and salt together in a small bowl and set aside.
In a larger bowl, cream the butter and sugars together for at least 2-3 minutes, until light and creamy.
Add the eggs and vanilla and mix for another 2-3 minutes.
Add the dry mixture and mix just until combined.
Stir in the oats, mixing just until they are fully incorporated in the dough.
Fold in the dried cranberries and the white chocolate chips, mixing just until barely combined. Do not overmix the dough after you have added the flour mixture!
Use a cookie scoop to scoop the dough onto prepared cookie sheets. I prefer to use silicone baking mats, but parchment paper or lightly greased cookie sheets work fine as well.
Bake the cookies for about 10-12 minutes, or until the edges just barely start to brown. Let the cookies cool for a few minutes on the baking sheets before transferring to a wire rack to cool completely.