Preheat your oven to 350°F and line a baking sheet with a non-stick mat or parchment paper.

In the bowl of a stand mixer, beat the softened butter on low speed until smooth, about 1 to 2 minutes.

Add the sugars and beat on medium-high speed until creamed and well combined, about 2 to 3 minutes.

Scrape down the sides of the bowl, then add the egg, cream or milk, and vanilla extract. Beat on medium-high until light and fluffy, about 4 to 5 minutes.

Then, scrape down the sides again and add the flours, baking soda, salt. Mix until just combined, about 1 minute.

Add dried cranberries and white chocolate chips; fold in by hand or briefly mix until combined. Chill the dough in an airtight container for at least 3 hours.

Using a 2-ounce cookie scoop, form mounds weighing approximately 2.25 ounces and place them on the prepared baking sheet, spaced at least 2 inches apart.

Bake for 8 to 10 minutes, until lightly golden and edges are set. Cookies will firm as they cool.

Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.