1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.

2. In a large bowl, cream together softened butter, honey, brown sugar, and granulated sugar until light and fluffy.

3. Beat in the egg and vanilla extract until smooth.

4. In a separate bowl, whisk together flour, baking soda, and salt.

5. Gradually add dry ingredients to the butter mixture, mixing on low speed until just combined.

6. Gently fold in dried cranberries and any optional add-ins.

7. Chill the dough in the refrigerator for 20–30 minutes to prevent spreading and enhance chewiness.

8. Use a small cookie scoop or tablespoon to drop rounded portions of dough onto prepared baking sheets, spacing 2 inches apart.

9. Bake for 9–11 minutes until edges are lightly golden and centers appear slightly soft.

10. Allow cookies to rest on the baking sheet for 3–5 minutes before transferring to a cooling rack.

11. Store cooled cookies in an airtight container at room temperature for up to five days or freeze for up to three months.