Step 1

Heat oven to 350°F.

Step 2

Beat sugars, butter, vanilla and eggs in large bowl with electric mixer on medium speed until light and fluffy.

Step 3

Stir in flour, baking soda and salt until just incorporated. (dough will be stiff).

Step 4

Stir in white chocolate, nuts and cranberries.

Step 5

Using small cookie scoop, drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.

Step 6

Bake 10 to 12 minutes or until light brown.

Step 7

Cool 5 minutes; remove from cookie sheet to wire rack.

Step 8

Cookies stay fresh when kept in a sealed container at room temperature for 3 - 4 days, or can be frozen for up to two months.