In a large bowl, cream together butter and sugar
Add eggs and vanilla, beat until smooth and blended together.
In a separate bowl, whisk together flour, cornstarch, baking soda and salt.
Add flour mixture to butter mixture and stir until just combined
Fold in white chocolate chips and dried cranberries
Cover and refrigerate 2 hours to overnight.
Remove dough from fridge and let sit at room temperature for 10 minutes.
Preheat oven to 350°F and line cookie sheet with parchment paper
Scoop 2 Tbsp of cookie dough and place on prepared cookie sheets 2 inches apart
Bake for 10-12
Cool on cookie sheet for 2 minutes before transferring to cooling rack to cool completely
Store in an airtight container for up to 2 weeks or freeze for up to 3 months
