Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
In a standing mixer fit with the paddle attachment on medium speed, or with an electric hand mixer, beat butter, granulated sugar, and brown sugar until fluffy, about 3 to 4 minutes. Scrape down the sides of bowl as necessary.
Add eggs, one at a time, beating well after each addition. Beat in vanilla. Gradually add the flour mixture. Scrape down the sides of bowl as necessary. With a rubber spatula or wooden spoon, fold in white chocolate chips and cranberries.
Working with 3 tablespoons of dough at a time, roll the dough into balls and lay them on prepared baking sheets about 2 inches apart. (I use the OXO large cookie scoop, a size 20 portioner, and do 6 scoops of dough per baking sheet).
Bake until the edges are golden brown, about 10 to 12 minutes. Cool on pans 5 minutes, then cool completely on wire racks.