Preheat and prep: Heat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats to prevent sticking and promote even browning.

Beat the butter and sugars: In a large bowl, beat 1 cup unsalted butter with 3/4 cup granulated sugar and 3/4 cup packed light brown sugar until light and fluffy, about 2–3 minutes. This step helps create that soft, chewy texture.

Add eggs and vanilla: Beat in 2 large eggs, one at a time, scraping the bowl as needed. Mix in 2 teaspoons vanilla extract until smooth.

Whisk dry ingredients: In a separate bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, 3/4 teaspoon fine sea salt, and 1/2 teaspoon ground cinnamon. The cinnamon is subtle but rounds out the sweetness.

Combine wet and dry: Add the dry ingredients to the butter mixture and mix on low just until no dry flour remains. Don’t overmix—stop as soon as it comes together.

Fold in the goodies: Stir in 1 1/2 cups white chocolate chips and 1 cup dried cranberries. If using, add 1 teaspoon finely grated orange zest for a fresh note.

Optional chill: For thicker cookies, chill the dough for 20–30 minutes. Not required, but it helps control spread and deepens flavor slightly.

Scoop and shape: Scoop heaping tablespoonfuls (about 1 1/2 tablespoons each) onto prepared sheets, spacing 2 inches apart. For picture-perfect tops, press a few extra chips and cranberries onto each mound.

Bake: Bake 9–11 minutes, until edges are set and lightly golden but centers look slightly underdone. They’ll finish setting on the pan.

Cool: Let cookies rest on the sheet for 5 minutes, then transfer to a rack to cool completely. Enjoy warm for melty pockets of white chocolate.