Begin by creaming together the softened butter with the brown sugar and granulated sugar. Once well combined, add in vanilla extract and egg and mix until combined.
In a separate bowl combine flour, cornstarch, baking soda and salt. Mix until well combined. Slowly add in dry ingredients to wet ingredients until all is well combined.
Finally add in white chocolate chips and cranberries and mix until evenly distributed. Cover and let sit in fridge for at least 1 hour.
Preheat oven to 350°F. Remove dough from fridge and using a melon baller (or just your hands) scope around 1-2T of dough and place on a parchment lined baking sheet. Repeat until the baking sheet is filled with around 12-15 cookies. Place in oven and cook for ~10 minutes or until the edges are starting to brown. Let cool on a wire rack.

White Chocolate Cranberry Cookies

Twice Baked Potatoes