Beat the butter, granulated sugar and light brown sugar in the bowl of an electric mixer on medium speed until light and fluffy. Add the egg and vanilla extract and beat until well combined.
Add flour, baking soda, salt and cinnamon beat until combined.
Add in the Oats and mix for 30 seconds.
Stir in the white chocolate chips, dried cranberries and chopped macadamia nuts. Refrigerate dough for 20-30 minutes.
Preheat the oven to 350°F. Scoop rounded tablespoons of dough and roll into balls (preferred 1 1/2 scooper for prefect round cookie). Arrange on parchment-lined baking sheets about 2 inches apart. Bake until golden on the bottom, 12-14 minutes.
Cool for 10 minutes then transfer to wire racks to cool completely.