These cookies are soft but with great texture and are perfect for fall!
Preheat the oven to 325 degrees. Prepare your sheet pans with Silpat liners.
Cream the butter and the brown sugar together until really light and fluffy. Add the vanilla and the eggs, and beat together.
In a separate bowl, gently stir together the salt, baking soda and flour. Add the dry ingredients to the wet, and beat together. At the very end, gently stir in the white chocolate chips and dried cranberries.
Drop spoonfuls of the cookie dough (according to what size you want the cookies to be) onto prepared sheet pans. Bake the cookies at 325F for about 15 minutes, or until golden brown, and not quite done in the middle. I like to take them out then, and let them finish cooking on the counter. That way you get a very gooey, soft center.
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I also was looking for a recipe that didn’t call for oatmeal. My entire family loved these. The whole batch gone in one day.
These were yummy! Was looking for a white chocolate cranberry cookie recipe that didn’t call for oatmeal and these turned out great! Thanks for the recipe! 
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roxthecook on 11.16.2010
I tried these last night. Substituted the plain flour with whole wheat flour, but the dough ended up a bit too dry so I added a splash of milk, I think that’s why in the oven they became mushy and runny and lost the cookie form. Need to test the quantities again.
But God Gracious the result in flavor (nevermind the shape) was our of this world thanks for sharing!!!!
thesweetestthing on 10.12.2010
yum, i am going to try these! I just made some dark chocolate cookies with cranberries and white chocolate yesterday, but the non chocolate lovers in my family will love these!
bjaye16 on 10.12.2010
Oh yeah….I think I need to try these!