Step 1

Add butter to the bowl of a stand mixer fitted with the paddle attachment. You could also use a large bowl with an electric hand mixer. Beat until creamy on medium-high speed.

Step 2

Add sugars and beat until well combined. Add eggs and vanilla extract, beating until combined.

Step 3

In a separate bowl, whisk together flour, cornstarch, baking soda, salt, and ground cinnamon.

Step 4

Turn mixer on low, then gradually add flour mixture to the wet ingredients until combined. Add oats, white chocolate chips, and cranberries, stirring until just combined.

Step 5

Cover bowl with plastic wrap and place in the refrigerator. Chill for at least 30 minutes, up to overnight.

Step 6

When ready to bake, preheat oven to 350˚F. Line baking sheets with silicone mats or parchment peper.

Step 7

Scoop out dough by 2 Tablespoon scoops, forming them into balls (I find a cookie dough scoop works best here!). Place on the lined baking sheets, spacing them about 2 inches apart.

Step 8

Bake for 12 to 14 minutes, until the edges are golden brown. The centers will look a little soft, but this is ok. They will finish cooking on the baking sheets.

Step 9

Cool completely on the baking sheets before serving. If you try to remove them when they are too hot, they will fall apart!