Preheat oven to 375 degrees F.

In a large bowl, add flour, oatmeal, baking soda and salt. Whisk to combine; set aside.

Using your paddle attachment with your stand mixer, add butter and brown sugar. Mix until light and fluffy, about 3 minutes. Add eggs in one at a time, making sure eggs get fully incorporated.

With the mixer on low, add the flour mixture until just incorporated.

Take the white chocolate bar and cut into chunks. Set the other 1/2 of the bar to the side in a medium bow.

Ladle sides of the mixer bowl, then add the dried cranberries and white chocolate chunks. Mix to incorporate ingredients.

Drop rounded teaspoons onto an ungreased baking sheet. Bake for 8-10 minutes, or until golden brown.

Remove to a wire rack and let cool completely. Once the cookies have cooled, microwave the remaining 1/2 bar of white chocolate chunks. Microwave in intervals of 30 seconds for about 1 to 1 1/2 minutes. Stirring every 30 seconds.

Place melted white chocolate in a zip lock baggie, seal and cut corner edge. Then drizzle over cookies, making zig zag lines.

Serve & Enjoy!