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

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

In a larger bowl, beat the softened unsalted butter with both brown and granulated sugar until light and fluffy, about 3 minutes.

Add in the egg and vanilla extract, mixing until well combined.

Gradually add the dry ingredient mixture into the wet mixture, stirring gently until just combined.

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

Drop tablespoon-sized amounts of dough onto prepared baking sheets, leaving space between each cookie. Bake for about 10 minutes, until golden around the edges.

Transfer the cookies to a wire rack to cool completely.