Preheat oven to 350° F.
Using a large bowl and electric mixers (or a stand mixer), mix together softened butter, brown sugar, and granulated sugar. Add 2 eggs and vanilla extract to the cookie dough batter. Mix well, to combine ingredients.
In a separate, medium sized bowl, whisk together flour, baking soda, cinnamon and salt. Once combined, add flour mixture to cookie dough batter. Mix well, until all flour is incorporated into cookie dough. Add chopped pecans, dried cranberries and old-fashioned oats. STIR ingredients well, until fully combined.
Drop dough by rounded Tablespoons onto ungreased baking sheet. Leave 1 inch between cookies, because they will spread slightly. NOTE: If you want slightly "flatter" cookies, lightly press down on the tops of the dough. Bake at 350° F. for 8-10 minutes, or until light golden brown. Oven temps vary quite a bit, so check them at the 8 minute mark. When done, remove from oven. Leave cookies on sheet for a minute, THEN transfer onto wire rack, to cool completely.
Once the cookies have cooled, melt white chocolate chips and vegetable shortening in the microwave. To do this, place white chocolate and shortening in a microwave safe bowl. Microwave on high for 30 seconds. Remove and stir. Put back in microwave and heat another 30 seconds, Remove and stir, until creamy. If there are still lots of unmelted white chocolate chips left, place in microwave for 15 seconds, and stir well. Be careful to NOT burn the chocolate!
Place a sheet of wax paper, parchment paper or aluminum foil UNDER the wire rack to catch any drips (this will help with cleanup). Once chocolate is smooth, drizzle it over the tops of each cookie. Let the white chocolate firm up, and then cookies are ready to eat! Store cookies in a covered airtight container. Enjoy!
Oatmeal Cranberry Pecan Cookies https://www.thegratefulgirlcooks.com/oatmeal-cranberry-pecan-cookies/