White Chocolate Cranberry Cookies (perfectly chewy!)

Preheat the oven to 375°F (190°C) and line a cookie sheet with a piece of parchment paper.
Stir together the dry ingredients in a medium mixing bowl and set aside.
1 1/2 cups (190 grams) flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoon salt, 1 teaspoon ground cinnamon
In a large mixing bowl, stir together the melted coconut oil, sugar, eggs, and vanilla and stir.
3/4 cup (168 grams) refined coconut oil, 1 1/3 cups (266 grams) coconut sugar, 2 large eggs, 1 tablespoon vanilla extract
Add the dry mix to the wet mix and stir just until combined. Stir in the oats, cranberries and white chocolate, again stirring just until combined.
2 3/4 cups (260 grams) quick oats, 3/4 cup (114 grams) dried cranberries, 1/2 cup (85 grams) white chocolate chips
Form the dough into 77-gram balls, about two inches or slightly over 1/4 cup in size, and place 4" apart on the prepared baking sheet. Press the balls down slightly with the palm of your hand. If your dough is too soft to roll into balls, refrigerate for about 30 minutes or until scoopable.
Bake for 13-17 minutes or until the middle appears to be set and the cookies have evenly browned. They'll still be very soft straight from the oven but firm up as they cool and sit for an hour or so. The gluten-free version might taste a bit gritty / sandy when still hot but this disappears as the cookies cool.
Let cool completely on the baking sheet. Store in an airtight container up to 5 days.