Brown the Butter: In a saucepan over medium heat, melt the butter. Continue to cook, swirling occasionally, until the butter turns golden brown and has a nutty aroma. Remove from heat and let cool slightly.
Cream the Sugars and Butter: In a large bowl, cream together the browned butter, granulated sugar, and brown sugar until light and fluffy.
Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in Oatmeal, Cranberries, and White Chocolate Chips: Gently fold in the rolled oats, dried cranberries, and white chocolate chips.
Chill the Dough: Cover the dough and chill in the refrigerator for at least 30 minutes. This will help prevent the cookies from spreading too much during baking.
Preheat Oven: Preheat your oven to 375°F (190°C).
Prepare Baking Sheets: Line baking sheets with parchment paper.
Drop by Rounded Tablespoons: Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
Bake: Bake for 9-11 minutes, or until the edges are golden brown and the centers are set.
Cool: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
