White Chocolate Cranberry Dreams

1. Preheat oven to 375 degrees F. Line cookie sheets with parchment paper.
2. In a bowl, whisk together flour, pudding mix, baking powder, baking soda, and salt until well combined. Set aside.
3. In a large bowl, using an electric mixer on medium speed, cream butter, shortening, granulated sugar and brown sugar until light and fluffy, about 2 minutes. Add eggs one at a time, beating well after each addition. Beat in vanilla. Scrape down sides of bowl. On low speed or using a wooden spoon, gradually add flour mixture, beating until just blended. By hand, fold in white chocolate and dried cranberries.
4. Using a cookie scoop or spoons, drop tablespoonfuls (15 mL) of dough about 2 inches apart on prepared cookie sheets. Bake one sheet at a time in preheated oven for 8 to 10 minutes or until edges start to turn lightly golden.
5. Immediately slide parchment paper onto a wire cooling rack. Cool cookies for 5 minutes, then transfer from parchment paper to cooling rack and cool completely.