Preheat oven to 350ºF and line a baking sheet with parchment paper.
Add the butter, egg, brown sugar, cane sugar, sunflower oil, and vanilla extract to a mixing bowl and whisk together until combined and fluffy.
Add the flour, baking powder, baking soda, cinnamon, cloves, and salt to a small bowl. Toss to combine and then gradually add the mixture to the wet ingredients. Mix together with a spatula until combined, leaving a few streaks of flour.
Add in the chopped walnuts, white chocolate morsels, and cranberries, and mix together with a spatula.
Scoop dough by 2 tablespoonfuls or with an ice cream scoop, and roll into balls. Place about 2 inches apart on the baking sheet. Use your fingers and press down on the dough.
Bake for 12 minutes and tap pan on the counter twice and bake for 4 minutes longer, or until golden brown.
Remove from the oven and let cookies cool for about 5-7 minutes before enjoying. Store in an airtight container for up to 4 days.