In a small bowl, beat the eggs. Stir in the vanilla and cranberries, then cover and refrigerate for at least 1 hour to let the cranberries plump.

In a large mixing bowl, cream together the softened butter, light brown sugar, and granulated sugar until smooth and fluffy.

In a separate bowl, whisk together the flour, baking soda, salt, nutmeg, and ginger.

Gradually add the dry mixture to the creamed butter mixture, mixing just until combined.

Stir in the egg–cranberry mixture until evenly incorporated.

Fold in the oats and white chocolate chips until well blended.

Scoop spoonfuls of dough onto a parchment-lined baking sheet, spacing about 2 inches apart.

Bake at 350°F for 10–12 minutes, until the edges are lightly golden.

Cool on the baking sheet for 5 minutes, then transfer to a wire rack. Store in an airtight container once cooled.