In a bowl whisk together flour, pudding mix, soda, and salt.
In another bowl beat together butter and both of the sugars with a mixer – until smooth and fluffy.
Add the egg and vanilla extract and blend them in. When everything is nicely incorporated start slowly adding the mixture from the first bowl (with the mixer on a low speed) and mix just until both wet and dry ingredients are combined. Don’t over-mix!
Then add your white chocolate chips and dried cranberries and quickly blend them in so they are evenly distributed.
Cover the dough in plastic wrap and put in the fridge for at least an hour.
When you are ready to bake preheat the oven to 180°C, take your cookie dough out of the fridge, scoop some dough (about 1 tbsp) and roll it into balls. If the dough is too hard let it sit on room temperature for 10 min.
Place cookie balls on a baking sheet lined with parchment paper and bake them for 8-10 min. They will look very soft when you take them out but they will harden when they cool down so it’s important to not over-bake them.
Let them cool on a baking sheet for 5 min and then place them on a cooling rack to cool completely. Before baking another batch, let the baking sheet cool.
Keep the baked cookies in an airtight container.