Take 3/4 cup of old fashioned oats and turn it into oat flour by zipping it in a blender or food processor.  Add to bowl with oats, quick oats, cinnamon, salt, vanilla, egg (at room temperature), brown sugar and melted coconut oil.  Stir until combined.

Add cranberries and stir again.

Let chill in the fridge for 30 minutes.  This solidifies the coconut oil and makes the dough thick enough to scoop.

Preheat the oven to 375 degrees and make small dough balls and place on cookie sheets.  Slightly flatten your dough balls so they don't bake too tall!  Bake for 7-9 minutes.

Let cool.

Using a double boiler or the microwave, combine white chocolate chips and coconut oil.  Stir until smooth and then dip cookies and add sprinkles!