Preheat the oven to 350°F (175°C). Line baking sheets with parchment or use silicone mats.

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

In a large bowl, beat the softened butter with the brown sugar and granulated sugar until smooth and light in color (about 2–3 minutes with an electric mixer).

Add the eggs one at a time, beating briefly after each addition. Stir in the vanilla until combined.

Gradually add the dry ingredients to the butter mixture, mixing just until no streaks of flour remain. Avoid overmixing.

Fold in the white chocolate chips and dried cranberries with a spatula to ensure even distribution.

Drop dough by rounded tablespoons onto the prepared baking sheets, spacing cookies about 2 inches apart.

Bake for 9 to 11 minutes, until the edges are golden and centers look set but soft. Rotate sheets halfway if your oven has hot spots.

Let cookies cool on the baking sheet for 2–3 minutes, then transfer to wire racks to cool completely.