Preheat oven to 180 degrees celsius (fan-forced).
Line 2 large baking trays with baking paper and set aside.
In a large bowl, beat the butter, brown sugar and caster sugar together with a stand mixer or hand held beaters for 2 minutes or until the mixture is light and fluffy.
Add the vanilla extract, salt and eggs and mix for 1 minute or until completely combined.
On low speed, mix through the sifted plain flour and bi-carbonate soda until just combined (don't over-mix).
Stir through the cranberries and white chocolate chips.
Chill the dough in the fridge for at least 30 minutes (longer is better!). This dough 100% requires chilling before baking.
Place heaped tablespoon sized balls of the mixture onto the prepared baking trays and decorate with extra white chocolate chips (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 1 week.