Preheat the oven to 180C and line several baking trays with parchment
Cream together the unsalted butter with the soft brown and granulated sugar until light and fluffy - you can either do this by hand or with a mixer, its entirely up to you!
Beat in the egg and the vanilla essence well until smooth
Add the plain/self raising flour, bicarbonate of soda, and salt and beat until a thick cookie dough is formed
Carefully fold in the dried cranberries and white chocolate
Spoon the mixture onto the trays (I use a cookie scoop!) and bake in the oven for 10-12 minutes or until nice and golden brown. The longer the crunchier, the shorter the softer and more gooey. Make sure to spread them out far enough so that they don't combine into one giant cookie during the baking!(unless of course you want it this way...!)
Other favourite combinations of mine is to used dried raspberries, or even put in 1/2tsp of cinnamon to make a delicious twist!
These cookies last in an airtight container for 3-4 days, and you can freeze the cookie dough raw, but I wouldn't recommend freezing them once baked!
If baking from raw cookie dough, they will take an extra 2-3 minutes!