In the bowl of a stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and sugar on high speed for 2 minutes or until creamy.

Add in the eggs and vanilla and beat to combine.

In a separate bowl, whisk together the flour, cinnamon, salt, baking soda, baking powder, and cloves.

Add the flour mixture to the butter mixture and mix to combine.

Mix in the oats.

Lastly, fold in the cranberries and white chocolate chips.

Cover the bowl with plastic wrap and place into the fridge to chill for 45 minutes.

Once the dough has chilled, move the oven racks to the upper-middle and lower-middle positions.

Preheat the oven to 350 degrees F.

Line two baking sheets with parchment paper or silicone baking mats.

Spoon the cold dough into 2 Tablespoon-sized balls.

Place the dough balls onto the baking sheet at least 4 inches apart.

Barely press each ball to slightly flatten them.

Place the pans into the oven to bake for 16-20 minutes, rotating pans halfway through baking.

Place the trays on cooling racks to cool slightly, about 15 minutes, before serving.