Start by preheating your oven to 350°F (175°C). This ensures that the oven reaches the right temperature by the time your cookie dough is ready to bake.

In a medium-sized bowl, whisk together the flour, baking soda, and salt. Set this mixture aside for now.

In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This should take about 2-3 minutes using a hand mixer or stand mixer. The butter and sugars should be well combined, creating a smooth base for your cookies.

Add the egg and vanilla extract to the butter mixture, and mix well until everything is fully incorporated.

Gradually add the dry ingredients (the flour mixture) to the wet ingredients in small portions. Mix until the dough just comes together. Avoid overmixing the dough to keep the cookies soft and chewy.

Gently fold in the dried cranberries and white chocolate chips using a spatula. Ensure that the cranberries and white chocolate are evenly distributed throughout the dough.

Using a cookie scoop or tablespoon, drop rounded portions of dough onto a baking sheet lined with parchment paper. Space the cookies about 2 inches apart to give them room to spread as they bake.

Place the baking sheet in the preheated oven and bake for 15 minutes, or until the edges of the cookies are lightly golden. Keep an eye on them towards the end to avoid overbaking.

Remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes. Then, transfer the cookies to a cooling rack to finish cooling completely.