Preheat oven to 350 degrees F (175 degrees C) and line a baking sheet with parchment paper or a silicone baking mat.

In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.

In a large bowl, cream together the butter, dark brown sugar, and sugar until light and fluffy, about 3-4 minutes.

Beat in the egg and vanilla extract until well combined.

Gradually add the dry ingredients to the wet ingredients, mixing just until combined and the dough starts to come together.

Stir in the oats, dried cranberries, and toasted pecans until evenly distributed.

Drop rounded tablespoonfuls of cookie dough onto the prepared baking sheet.

Bake for 8-9 minutes. The cookies may appear slightly underbaked in the center, but they will continue to firm up as they cool. Be careful not to overbake.

Let the cookies cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.

Once the cookies are completely cool, melt the white chocolate in a small, microwave-safe bowl according to package directions.

Dip each cookie halfway into the melted white chocolate, allowing any excess to drip off.

Place the dipped cookies on parchment paper to set. Sprinkle with extra crushed pecans if desired while the chocolate is still wet.

Store cookies in an airtight container at room temperature. They are best enjoyed within 2-3 days.