In a medium bowl, whisk the flour, baking powder, baking soda, and salt together; set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until smooth, about 1 minute. Add both sugars and beat on high speed until fluffy and pale in color, about 2 minutes. Add the egg, egg yolk, cookie butter, and vanilla and beat on high speed until combined.

Add the dry ingredients to the wet ingredients, mixing on low until combined. Add the oats, white chocolate chips, and cinnamon chips, and mix until just combined. Cover and chill the dough in the refrigerator for at least 1 hour.

Preheat oven to 350°F. Line baking sheets with parchment paper; set aside.

Scoop balls of dough, about 2 Tablespoons of dough per cookie, and place 3 inches apart on the baking sheets. Bake for 11-13 minutes, or until lightly browned around the edges. The centers will look soft and a little underdone--do not overbake.

Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.