The intense flavor of Saigon cinnamon is a perfect complement to tart cranberries and sweet, creamy white chocolate.
Preheat oven to 350°F. Mix flour, cinnamon, baking soda and salt in small bowl. Set aside
Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Beat in egg and vanilla. Gradually beat in flour mixture. Stir in chocolate, nuts and cranberries. Drop by heaping tablespoonfuls 1 1/2 inches apart onto ungreased baking sheets
Bake 12 to 15 minutes or until golden brown. Cool on baking sheets 1 to 2 minutes. Remove to wire racks; cool completely