Set your oven to 350°F (175°C) and line two baking sheets with parchment paper before you start mixing. This makes sure your cookies don’t stick and cleanup is a breeze.

In a large mixing bowl, beat the softened salted butter with the light brown sugar until the mixture is fluffy and light. Use a spatula to scrape down the sides of the bowl, ensuring no ingredients are left unmixed and everything is evenly blended.

Add the egg, vanilla extract, and if you like a hint of freshness, sprinkle in the optional orange zest. Mix until the dough is smooth, fragrant, and ready for the next step.

In a small bowl, mix the flour and baking soda together, a quick whisk is enough to make sure your cookies bake evenly.

Slowly fold in the flour mixture, a little at a time, until the dough comes together. Be careful not to overmix, you want the cookies soft and chewy, not tough. Then, fold in the white chocolate chips and dried cranberries, saving a few extras to press on top later if desired.

Scoop the dough onto the prepared baking sheets, about 2 tablespoons each, leaving enough space for them to spread while baking. Bake for around 10 minutes, watching carefully. The edges should turn a light golden color, while the middles stay slightly tender. This ensures they stay chewy once cooled.

While the cookies are still warm, press a few extra chocolate chips or cranberries on top to make them look irresistible. Let them cool for a few minutes and then dig in.