In a bowl attached to a stand mixer (or with a hand mixer), cream together butter, sugars, and molasses until light and fluffy, several minutes. Add the egg and vanilla and beat well.
In medium bowl, whisk together flour, salt, and baking soda.
With mixer on low speed, add dry ingredients to sugar mixture until just combined. Stir in cranberries and white chocolate chips.
Using a large cookie scoop, scoop dough on cookie sheet, leaving space in between each cookie (they’ll spread a little). Bake 10-15 minutes or until a little brown around edges.
Let cool on baking sheet for 5-10 minutes, then transfer onto wire rack to cool completely. Store in airtight container.
