First, preheat oven to 350ºF and spray a baking sheet with nonstick cooking spray.

Next, cut cold butter into 1-tablespoon pads and place into a stand mixer.

Add brown sugar and then turn your stand mixer on to low/medium.

Cream butter and sugar together until there are no more lumps of butter and the consistency is smooth. This should take around 5 minutes.

While the butter is creaming, lightly pulverize rolled oats in a food processor. The goal here is to still have some chunks of oatmeal, but also have some oat flour. Then, transfer into a large bowl.

Add white whole wheat flour, baking powder, ground cinnamon, and salt to the same large bowl and mix until combined.

Once the butter has creamed, add egg and vanilla extract and mix on medium until combined. Make sure not to over mix!

Slowly add the dry ingredients to wet and mix on medium until a dough has formed. You may need to stop to scrape the bottom of your mixer. The consistency should be a little bit sticky, but have the ability to form into a ball.

Finally, add in white chocolate chips and dried cranberries and mix one final time on medium to combine.

Use a 1.5 tablespoon cookie scoop to scoop dough into your hands. Roll into a ball and then slightly flatten between your palms. Place on a cookie sheet and repeat. 8 cookies should

Optionally add a few more white chocolate chips to the tops of each cookie.

Bake at 350ºF for 12-14 minutes.

Once the bottoms are golden brown, remove from cookie sheet immediately and transfer to a cooling rack.

Top with optional sea salt before serving.