Step 1: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
Step 2: In a large bowl, cream together the softened unsalted butter, brown sugar, and granulated sugar with an electric mixer until light and fluffy.
Step 3: Beat in the eggs one at a time, incorporating each egg fully before adding the next. Stir in the vanilla extract.
Step 4: In a separate medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt.
Step 5: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Step 6: Fold in the old-fashioned rolled oats, fresh quartered cranberries, chopped pecans, and white chocolate chips until evenly distributed throughout the dough.
Step 7: Drop rounded tablespoons of dough (or use a 1.5-inch cookie scoop) onto the prepared baking sheet, spacing them about 2 inches apart.
Step 8: Bake for 12-15 minutes, or until the edges are golden brown and the centers are still slightly soft. Baking time may vary slightly depending on your oven.
Step 9: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.