To the bowl of a stand mixer fitted with the paddle attachment, beat the butter on low speed until smooth, 1 to 2 minutes.

Add the sugars and beat on medium-high speed until creamed and well combined, 2 to 3 minutes.

Stop, scrape down the sides of the bowl, and add the egg, cream, vanilla, and beat on medium-high speed until light and fluffy, 4 to 5 minutes.

Stop, scrape down the sides of the bowl, and add the flours, baking soda, salt, and mix until just combined, about 1 minute.

Add the cranberries, white chocolate chips, and beat momentarily with the mixer until combined or fold in by hand. Transfer dough to an airtight container and refrigerate for at least 3 hours.

Preheat oven to 350°F, line a baking sheet with a silicone baking mat, parchment, or spray with cooking spray.

Using a 2-ounce cookie scoop, form heaping mounds weighing approximately 2.25 ounces each and place them on the baking sheet, spaced at least 2 inches apart.

Bake for 8 to 10 minutes, or until pale golden and edges have just set. Remove and allow to cool on the baking sheet for 10 minutes.