Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.

Mix the Wet Ingredients: In a large bowl, combine the melted butter, brown sugar, and granulated sugar. Whisk until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Incorporate the Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry mixture to the wet mixture, stirring until fully combined and a soft dough forms.

Fold in the Goodies: Add white chocolate chips and dried cranberries to the dough. Use a spatula or wooden spoon to gently fold them in, ensuring even distribution.

Scoop the Dough: Use a large cookie scoop (about 3 tablespoons) to portion out the dough. Place dough balls a couple of inches apart on the prepared baking sheets.

Bake to Perfection: Bake for 10–12 minutes or until the edges are golden and the centers look slightly underbaked. They’ll firm up as they cool.

Cool and Serve: Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack. Enjoy warm or fully cooled—either way, they’re irresistible.