In a medium bowl whisk the flour, cinnamon, baking soda, and salt together. Set aside.
In the bowl of your stand mixer fitted with the paddle attachment, beat the butter until smooth, about 1 minute. Add the brown sugar and granulated sugar and beat on medium speed until well creamed, about 2-3 minutes.
Add the eggs and vanilla to the creamed butter and sugar. Beat on medium-high speed until well combined. Scrape down the bowl with a spatula as needed so that everything is evenly incorporated.
Add the dry ingredients to the wet ingredients. Mix on low speed until the flour is just combined.
Add the oats, dried cranberries, and white chocolate chips. Mix until combined. *
Cover and chill the dough for 1 hour. **
Preheat the oven to 375°F. Line baking sheets with silicone baking mats or parchment paper.
Using a 3 tablespoon cookie scoop, scoop balls of dough onto the parchment paper. 6 cookies per tray. Remember, these are big cookies.
Bake cookies for 9-13 minutes or until lightly browned on the sides. Take note, the centers will still look fairly soft. (In my oven, my cookies are done at 10 minutes).
Remove cookies from the oven and allow them to cool on the baking sheet for 8-10 minutes before transferring to a wire rack to cool completely. Cookies can be stored in an airtight container for 5 days, if they last that long ?
*Don't over mix the dough at this point. If I'm still using my stand mixer, I'll add the cranberries, oats, and white chocolate chips and mix for maybe 5-10 seconds. Then I'll finish the mixing by using a spatula. OR feel free to fold in the oats and mix-ins by hand! That works great too!**You can chill the dough in the bowl, or you can use a 3 tablespoon cookie scoop and scoop the cookies prior to chilling. If you do this, place the dough balls on a plate and cover with plastic wrap. Chill for 45 minutes and then bake as directed.