Preheat your oven to 350°F (175°C) to get it warm and ready for your cookies.

Line your baking sheets with parchment paper or silicone baking mats, ensuring easy clean-up and preventing sticking.

In a large mixing bowl, beat together the softened unsalted butter, brown sugar, and granulated sugar with a hand mixer or stand mixer until it’s light and fluffy (about 2-3 minutes).

Crack in the two large eggs and add the teaspoon of vanilla extract. Continue to mix until everything is well combined.

In another bowl, whisk together the all-purpose flour, baking soda, and salt. Once combined, gradually add this mixture to the wet ingredients, mixing until just incorporated.

Gently fold in the dried cranberries and optional chopped walnuts or pecans using a spatula, being careful not to overmix.

Using a cookie scoop or tablespoon, drop rounded portions of the cookie dough onto your prepared baking sheets, spacing them about 2 inches apart.

Place the cookies into the preheated oven and bake for 12-15 minutes, or until the edges are lightly golden.

Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to wire racks to cool completely.