Whisk together flour, cinnamon, baking soda and salt in a medium bowl.  Set aside.

Place butter in the bowl of a stand mixer and beat on medium-high speed until smooth; about 1 minute.  Add brown sugar and granulated sugar and beat for approximately 2 minutes. Add eggs, molasses and vanilla and beat on high speed for 1 minute or until mixed well.  Scrape down the sides of bowl as needed.

Add dry ingredients to wet ingredients and mix on low speed until well combined.  Fold in oats, white chocolate morsels and cranberries on low speed.  Dough will be sticky. Cover and refrigerate dough for at least 45 minutes. 

Remove dough from refrigerator and thaw for a few minutes if dough is hard.

Preheat oven to 350° F.  Line two large baking sheets with parchment paper.  Set aside.

Scoop out 3 tablespoons of dough per cookie and place 3 inches apart on baking sheets.  Bake for 13-15 minutes or until light brown on the sides.  Centers will look soft.

Remove from oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.  While cookies are still warm, press a few more white chocolate morsels into the tops.

Store in an airtight container for up to 1 week.