Preheat your oven to 350°F (175°C) and line your baking sheet with parchment paper.

In a large mixing bowl, cream together the unsalted butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.

Add the large egg and vanilla extract to the mixture, beating until well combined, about 1-2 minutes.

In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.

Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.

Fold in the cranberries and white chocolate chips until evenly distributed.

Using a tablespoon, scoop rounded balls of dough onto the baking sheet, leaving about 2 inches apart.

Bake for 11-15 minutes until the edges are golden and the centers are slightly soft.

Let the cookies cool on the baking sheet for about 5 minutes before transferring to a wire rack.

Allow cookies to cool completely before indulging.