In a medium mixing bowl, cream together the butter and both sugars with a wooden spoon until the mixture becomes soft and fluffy and lightens in colour to a pale caramel.

Add the lightly beaten egg, a little at a time, and beat until combined. Next, add the molasses (if using) and again, beat until combined.

Sift together the flour, salt, baking powder, and ground cinnamon and add to the butter / sugar mixture, stirring it in.

Add the white chocolate chips, cranberries and oats and stir well until everything is combined.

Cover the bowl and refrigerate for at least 1 - 2 hours. The chilling time both allows the flavours to meld together, and helps make the mixture a little easier to handle.

Preheat the oven to Gas Mark 4 (350F degrees). Line two baking sheets with baking parchment or silicone sheets and set aside.

After chilling, the dough will be sticky, but manageable. After allowing the dough to sit at room temperature for a few minutes, roll into balls (mine made 14 cookies with each ball of dough weighing approx 35g).

Place the balls onto the lined baking sheets at least 2 inches apart and press each one down slightly.

Bake for 14 minutes or until golden brown (be careful not to overcook - they will still be quite soft when you take them out but will continue to firm up as they cool down).

Allow to cool on the baking sheet for 3-4 minutes before transferring to a cooling rack to completely cool.

Cookies will stay fresh for up to one week in an airtight container.