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

In a medium bowl, whisk together the flour, baking soda, and salt until evenly combined. Set the dry mixture aside.

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

Add the eggs one at a time, mixing thoroughly after each addition. Pour in the vanilla extract and continue mixing until smooth.

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

Add the white chocolate chips and dried cranberries. Fold them gently into the dough using a spatula until evenly distributed.

Scoop approximately 1 1/2 tablespoons of dough for each cookie and place onto the prepared baking sheets, leaving about 2 inches of space between each dough ball.

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

Remove the baking sheets from the oven and allow the cookies to cool on the pans for 5 minutes. This helps them finish setting without overbaking.

Transfer the cookies to a wire rack and cool completely before serving, storing, or packaging for gifts.