Preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper and set aside.

In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar for 2 to 3 minutes until the mixture becomes light, fluffy, and creamy.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and continue mixing until fully combined.

In a separate bowl, whisk together the flour, baking soda, and salt until evenly distributed.

Gradually add the dry ingredients to the wet ingredients while mixing on low speed. Continue mixing until a thick cookie dough forms and no dry flour remains visible.

Fold the dried cranberries into the dough using a spatula, making sure they are evenly distributed throughout the mixture.

Scoop approximately 2 tablespoons of dough for each cookie and place onto the prepared baking sheets, leaving about 2 inches between each portion.

Bake for 10 to 12 minutes, or until the edges are lightly golden and the centers still appear slightly soft.

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

Cool completely before serving. Store leftovers in an airtight container.