Line a large plate with baking paper and set aside.
In a large mixing bowl, combine all your ingredients, except for the cranberries and white chocolate chips. Mix until combined. Using a rubber spatula, fold through the white chocolate chips and cranberries.
Using your hands, form 12 balls and press firmly onto the lined plate and press to a cookie shape. Use a fork to cross each cookie. Freeze for 10 minutes or refrigerate for 30 minutes until firm.
TO STORE: Cookies soften at room temperature, so should be stored in the refrigerator. Keep them covered (in a sealed container) and they will keep fresh for up to 2 weeks. TO FREEZE: Store cookies in a ziplock bag and store in the freezer for up to 6 months.