Preheat the oven to 350°F (175°C) and line two large baking sheets with parchment paper or silicone mats.

In a stand mixer or large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.

Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.

In a separate medium bowl, whisk together the flour, baking soda, cinnamon, and salt.

Gradually incorporate the dry flour mixture into the wet butter mixture on low speed until just combined.

Fold in the rolled oats, pastel chocolate candies, and white chocolate chips using a spatula until evenly distributed.

Scoop rounded tablespoons of dough (approximately 2 tablespoons per cookie) onto the prepared baking sheets, spaced 2 inches apart.

Bake for 10 to 12 minutes until the edges are golden brown but the centers still appear slightly soft.

Allow the cookies to cool on the baking sheet for 5 minutes to set before transferring them to a wire rack to cool completely.