Preheat oven to 350°F (175°C). Line baking sheets with parchment.

Whisk flour, baking soda, and salt in a bowl. Set aside.

Beat butter and sugars until creamy, about 2–3 minutes. Add eggs one at a time, then vanilla.

Gradually mix in dry ingredients until just combined. Fold in cranberries and white chocolate.

Scoop tablespoons of dough 2 inches apart on sheets. Bake 9–11 minutes until edges set and centers look slightly soft.

Cool on pans 5 minutes, then transfer to racks to finish cooling.