Preheat oven to 350 degrees.

In your stand mixer, whisk butter and maple syrup on medium speed until creamy. It might look a little weird for a second but it will come together. Add eggs and vanilla, and whisk until combined.

In a second bowl, combine whole white wheat flour, baking soda, cinnamon and salt; mix until uniform. Slowly pour into the butter mixture, mixing on low until combined.

Switch to the paddle attachment, or using a rubber spatula, add oats, cranberries, and white chocolate chips; fold into the dough until combined.

Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 10-12 minutes or until light golden brown.

Cool for a minute on cookie sheets so they don't fall apart when you move them. Then move to wire rack to cool completely.

Store in an airtight container. Enjoy!