Preheat oven to 190 degrees celsius. Line 2 large baking trays with baking paper and set aside.
Place butter, brown sugar and caster sugar into the TM bowl and mix for 1 minute, Speed 6. Reduce to Speed 3, and while the blades are turning, add the salt, vanilla extract, and eggs through the MC hole.
Add the plain flour and bi-carb soda and mix for 40 seconds, Speed 4.
Add the white chocolate chips and the cranberries and mix on Reverse, Speed 3 for 10 seconds.
Place heaped tablespoon sized balls of the mixture onto the prepared baking trays and press down lightly (allow plenty of room for spreading).
Bake for 12-14 minutes or until the edges have just started to appear golden (don't overcook).
Remove from the oven and leave on the baking trays for 10 minutes.
Carefully use a flat spatula or scraper to move the cookies to a wire rack to cool completely.
Store cookies in an airtight container at room temperature for up to 5 days.