1. Cream butter and sugars together until light and fluffy, about 3-4 minutes.

2. Mix in egg and vanilla extract.

3. Add flour, cornstarch and baking soda and mix until combined.

4. Stir in white chocolate chips and cranberries . Dough will be thick.

5. Chill for at about 2 hours or overnight.

6. When ready to bake, preheat oven to 350 degrees.

7. For larger cookies (like pictured) make balls about 3 tbsp in size. Flatten them out a bit and place onto a cookie sheet lined with parchment paper. Bake for 9-10 minutes, or until the edges look firm and slightly golden but the center is still soft. Cool for 1-2 minutes on cookie sheet, then finish cooling on a cooling rack.

8. For smaller cookies, make balls about 1 1/2 tbsp in size. Flatten them out a bit and place onto a cookie sheet lined with parchment paper. Bake for 7-8 minutes, or until the edges look firm and slightly golden but the center is still soft. Cool for 1-2 minutes on cookie sheet, then finish cooling on a cooling rack.