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In a medium bowl, whisk together the dry ingredients.
In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl using a handheld mixer) combine the butter, coconut oil, brown sugar and white sugar. Beat until smooth and fully incorporated. Mix in the egg and then the vanilla, scraping down the sides of the bowl as needed.
Add the dry ingredients to the bowl. Mix until fully incorporated. Add the oats, dried cranberries, and white chocolate chips and mix on low until combined.
Refrigerate the dough for 1 hour.
Preheat the oven to 375F. Line 2 baking sheets with parchment paper or a silicone mat. Scoop out 2 tablespoon-size rounds and bake for 12-15 minutes. Cool on the pan for 2 minutes, then transfer to a wire rack to continue cooling. Enjoy!