Cranberry White Chocolate Chip Cookies

Preheat oven to 350 degrees. Line baking sheets with parchment paper or lightly oil the pan.
Add butter, brown sugar and white sugar together in a large mixing bowl. With an electric mixer or a stand mixer, beat together the butter and both sugars on medium until light and fluffy.
Crack eggs and add vanilla extract to the butter and sugar mixture. Mix the ingredients well until combined.
In a medium mixing bowl add flour, baking soda, and salt. Mix the dry ingredients well until combined.
Add dry ingredients to the wet ingredients using an electric mixer. Mix well on first a low setting then a medium setting until the dry ingredients are fully mixed into the wet ingredients and a dough comes together.
Fold in the white chocolate chips and cranberries into the dough until combined.
Use a medium cookie scoop and scoop the cookie dough into about two tablespoon balls. Place cookie dough at least two inches on your prepared baking sheet. Press a few extra dried cranberries and white chocolate chips into the top of the cookies for a prettier cookie if desired.
Bake the cookies for 10-12 minutes until golden brown on edges but still gooey in the center. Let the cranberry white chocolate cookies cool for 2-3 minutes on the baking sheet. Then move to clean kitchen towels or wire racks for the cookies to cool completely before storing. Enjoy!

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