Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.
Spread oats onto 1 of the baking sheets and toast for 10 minutes. Set aside. Keep oven on.
3 cups old-fashioned oats
In the bowl of stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand mixer, beat butter and brown sugar on medium speed until light and fluffy, about 5 minutes.
1 cup unsalted butter, 2 1/4 cups brown sugar
Add eggs and vanilla extract and beat until combined.
3 eggs, 1 tbsp vanilla extract
In a separate bowl, combine the flour, baking soda, cinnamon, and salt. Add to the wet ingredients until a dough forms.
3 cups all-purpose flour, 1 tsp baking soda, 1 tsp cinnamon, 1/2 tsp salt
Mix in toasted oats.
3 cups old-fashioned oats
Add chopped white chocolate or white chocolate chips and dried cranberries. Mix until evenly distributed.
12 oz chopped white chocolate, 1 cup dried cranberries
Use a large cookie scoop to drop dough (about 3 ounces) onto prepared baking sheets. Make sure to leave enough space between cookies. You should have about 4-5 cookies per cookie sheet.
Bake cookies for 12-15 minutes, or until edges are golden brown and center looks a little bit undercooked.
Remove from oven and let cool 10 minutes on cookie sheet before transferring to a cooling rack to cool completely. Top with additional cranberries and white chocolate.