• Measure your butter and sugars and add them to a mixing bowl. Mix them together until soft and creamy. (You can also use your mixer if you want).
  
• Add in your egg and vanilla, and mix in.
  
• Sieve in the plain flour, baking powder, bicarbonate of soda, and a pinch of salt.
  
• Mix together to form a cookie dough.
• Stir in your chocolate chips and dried cranberries.
  
• Use an ice cream scoop to portion the cookie dough. (Mine is about 5cm and makes about 12 or you can divide it into 8 and have larger cookies).
  
• When the cookies are rolled place them in the fridge for at least 30 minutes. (You can also freeze them at this point).
  

Cooking your white chocolate and cranberry cookies

• Preheat the oven to 180ºC / 356ºF / Gas mark 4.
• Place the cold cookie dough balls on baking trays with baking parchment / greaseproof paper.
• Make sure they are spaced out as they will spread when baking.
  
• Bake the cookies for 10-12 minutes depending on size until they are golden brown.
  
• Leave the cookies to cool and they are ready to enjoy.

Cooking your cranberry white chocolate cookies from frozen

• Preheat the oven to 180ºC / 356ºF / Gas mark 4.
• Place the frozen cookie dough balls on baking trays with baking parchment / greaseproof paper.
• Make sure they are spaced out as they will spread when baking.
• Bake the cookies for 12-15 minutes depending on size until they are golden brown. They need a little longer from frozen and you might want to give them a gentle press halfway through if you want them to be thinner.
• Leave the cookies to cool and they are ready to enjoy.