Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large bowl, cream the butter, granulated sugar, and brown sugar together until light and fluffy.
Add the eggs, one at a time, to the butter mixture, beating well after each addition. Stir in the vanilla extract.
Gradually blend in the flour mixture until just combined.
Stir in the white chocolate chips, macadamia nuts, and dried cranberries until evenly distributed.
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden and the centers are set.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Variations & Tips
For a nut-free version, you can omit the macadamia nuts and increase the white chocolate chips or cranberries. To enhance the flavor, consider adding a teaspoon of orange zest to the dough, which complements the cranberries beautifully. If you prefer a chewier cookie, try substituting half of the butter with vegetable shortening. For a slightly more indulgent glaze, drizzle melted white chocolate over the cooled cookies.
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