In a medium bowl, whisk together 2 cups of All Purpose Flour, 1 tsp of Baking Soda and ¼ tsp of Salt.
In a large bowl, cream together ¾ cup of Butter and 1 cup of Sugar until light. Beat in a Egg, 2 oz of melted White Chocolate and 1 tsp of Vanilla Extract. Gradually incorporate the flour mixture, mixing until no streaks of dry ingredients remain. Stir in 2/3 cup of Dried Cranberries and 2/3 cup of White Chocolate Chips.
Shape the dough into 1-inch balls and place on prepared baking sheet, leaving about 2-inches between each cookie to spread. Bake for 10-12 minutes, until cookies turn lightly golden around the edges. Allow to cool on baking sheet for 3-4 minutes, and then transfer to a wire rack to cool completely.
Makes about 36 cookies.
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