1. Preheat the Oven

Preheat: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper for easy cleanup.

2. Mix the Wet Ingredients

Cream the Butter and Sugars: In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy, about 2-3 minutes.

Add Eggs and Vanilla: Beat in the eggs, one at a time, followed by the vanilla extract. Make sure everything is well combined and smooth.

3. Combine the Dry Ingredients

Mix the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This helps to evenly distribute the leavening agents throughout the dough.

4. Combine Wet and Dry Mixtures

Combine: Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix, as this can lead to tough cookies.

5. Fold in Oats, Cranberries, and Chocolate

Add the Goodies: Gently fold in the rolled oats, dried cranberries, and white chocolate chips. Ensure they are evenly distributed throughout the dough.

6. Scoop the Dough

Scoop: Using a cookie scoop or tablespoon, drop heaping spoonfuls of the dough onto the prepared baking sheets. Leave some space between each cookie, as they will spread while baking.

7. Bake the Cookies

Bake: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden and the centers look slightly soft. They will firm up as they cool.

8. Cool and Serve

Cool: Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to wire racks to cool completely. This helps maintain their shape and texture.