In a spacious bowl, combine the all-purpose flour, ground cinnamon, baking soda, and salt. Set this dry mixture aside.

In the bowl of a stand mixer fitted with the paddle attachment, blend the softened butter, brown sugar, and granulated sugar until a creamy and smooth consistency is achieved.

Add the room-temperature egg and then the pure vanilla extract, ensuring to scrape down the sides of the bowl as necessary.

Gradually introduce the prepared flour mixture into the wet ingredients, mixing until just combined. Avoid over-mixing, as this can impact the cookie's texture. Once mixed, remove the bowl from the stand mixer.

Gently fold in the rolled oats, dried cranberries, and white chocolate chips using a spatula, ensuring even distribution.

Cover the cookie dough with plastic wrap and refrigerate it for a minimum of 30 minutes, allowing the flavors to meld and the dough to firm up.

Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper and set them aside.

Employ a 1.5-2 tablespoon cookie scoop to form portions of the cookie dough. Place them on the prepared baking sheets. Slightly flatten each ball of dough by gently pressing it with your hand.

Bake the cookies in separate batches at 350°F (175°C) for 10-13 minutes, or until they exhibit a golden-brown edge while retaining a slightly soft center.

Remove the cookies from the oven and allow them to cool on the baking sheets for 5-10 minutes. Afterward, transfer them to a wire rack to complete the cooling process.