Preheat the oven to 350°F, line a baking sheet with parchment paper and set aside.

Using a stand mixer with a paddle attachment, beat unsalted butter, brown sugar and granulated sugar on a high speed for a few of minutes, until it is pale and fluffy.

Add eggs and vanilla extract and mix it again until smooth consistency.

In a separate bowl mix together all-purpose flour, baking soda, and salt. Add it to the wet ingredients and mix it on low speed until well combined. Don’t overmix! Fold in dried cranberries and white chocolate chips.

Using a 1 ½ tablespoon ice cream scoop or a regular tablespoon, scoop the dough on a baking sheet few inches apart. Bake for about 8-10 minutes at 350°F or until the edges are slightly golden brown. After you take out the cookies, let them sit on the baking sheet for about 10 minutes, then remove them to a wire rack.