Preheat oven to 375 degrees F. Line two baking sheets with parchment paper or silicone baking mats.

Cream butter and brown sugar together in a medium bowl (or the bowl of a stand mixer) until light and fluffy.

Add eggs, one at a time, mixing well after each addition. Add in vanilla and mix.

Stir together oats, flour, baking soda and salt in a separate bowl.

Gradually mix the dry ingredients into the butter mixture until just combined.

Fold in dried cranberries and white chocolate chips with a spatula or wooden spoon.

Scoop dough by rounded tablespoons or a cookie scoop onto prepared baking sheets, spacing about 2 inches apart.

Bake for 10 to 12 minutes, or until the edges are golden and centers are just set.

Cool on the baking sheet for a few minutes, then transfer cookies to a wire rack to cool completely.