Preheat your oven to 350°F (175°C).
Line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat the butter and sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract and beat until well combined.
Let the melted white chocolate cool slightly before adding it to the mixture. Mix until fully incorporated.
Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined.
Gently fold in the dried cranberries and oil until evenly distributed.
Using a cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are lightly golden.
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
