Preheat oven to 375 degrees and very lightly grease a baking sheet OR line with parchment or a baking mat.
In a medium bowl whisk together flour, baking powder, baking soda, and salt.
In a large bowl cream together butter and sugars.
Mix in eggs and vanilla.
Add dry ingredients to wet ingredients and mix until just combined.
Stir in chocolate chips and cranberries
Use a large cookie scoop (I actually use an ice cream scoop) to scoop cookie dough into mounds and arrange at least 2-3 inches apart on your prepared baking sheet.
Bake for 9-11 minutes until cookies begin to brown just around the very edges. Allow to cool on the pan for 5-10 minutes before transferring to a wire rack to cool completely.
Repeat with remaining cookie dough. Store in airtight container up to 1 week (though they won't make it that long without being eaten - just sayin').
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