Preheat oven to 350°F and prepare baking sheets with parchment paper or silicone mats.

In a large mixing bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy, approximately 3-4 minutes.

Beat in eggs one at a time, followed by vanilla extract, mixing until smooth and well incorporated.

In a separate bowl, combine flour, baking soda, and salt, whisking to blend evenly.

Add dry ingredients to wet ingredients in two batches, mixing on low speed just until no flour streaks remain.

Fold in white chocolate chips, dried cranberries, and semi-sweet chocolate chips until evenly distributed throughout the dough.

Using a cookie scoop or spoon, drop rounded tablespoons of dough onto prepared baking sheets, leaving 2 inches between each cookie.

Bake for 11-12 minutes until edges are lightly golden and centers appear just set but still soft.

Allow cookies to cool on the baking sheet for 5 minutes to finish setting, then transfer to a wire cooling rack.