Preheat your oven to 350 degrees F and line a baking sheet with parchment paper.
Using a whisk, hand mixer, or stand mixer with paddle attachment, cream butter until soft and fluffy. Add sugars and continue mixing. Add eggs and vanilla, mix until fully combined.
In a separate large bowl, whisk together the flour, oatmeal, baking soda, cinnamon, nutmeg, and salt. Slowly add the dry ingredients to the wet ingredients and beat on low-speed just until combined. Add white chocolate chips and cranberries, mix on low speed until just incorporated into the dough.
Measure 3 heaping tablespoons of the dough or use a large cookie scoop. Place dough balls on cookie sheet, give them a little space in between.
Bake the cookies 12-15 minutes or until the edges of the cookies begin to turn golden brown.
Cool the cookies on the sheets for 5 minutes. Remove the cooled cookies from the baking sheets and transfer to a wire rack to cool completely. Makes 16 large cookies.