Add softened butter, brown sugar and granulated sugar to the bowl of a stand mixer fitted with a paddle attachment. Set to medium speed and mix for 3 to 4 minutes, or until light and fluffy.

Scrape down the sides of the bowl, then add the egg and vanilla and mix for 1-2 minutes.

Add flour, cinnamon, baking soda and salt to the bowl and mix at low speed for 30 seconds, just until no streaks of flour remain.

Add oats, cranberries and white chocolate and mix at low speed for about 1 minute, until evenly distributed.

Using a 5 tablespoon-size spring loaded cookie scoop, scoop 12 cookies on each prepared baking sheet about 3 inches apart. Bake for about 10-12 minutes, or until the cookies are golden brown. Add a couple cranberries on top as soon as they come out of the oven.

Let cool on the pans for 5 minutes, then transfer to a cooling rack until completely cool.