1 1/4 cups granulated sugar
1/2 cup brown sugar
1/2 cup unsalted butter, softened
1 teaspoon vanilla extract
1 large egg
7.9 ounces (about 1 3/4 cups) all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup dried cranberries
1/4 cup bourbon
1/2 cup toasted walnut pieces
Parchment paper

1 1/4 cups granulated sugar 1/2 cup brown sugar 1/2 cup unsalted butter, softened 1 teaspoon vanilla extract 1 large egg 7 9 ounces (about 1 3/4 cups) all-purpose flour 1 teaspoon baking soda 1/4 teaspoon salt 3/4 cup dried cranberries 1/4 cup bourbon 1/2 cup toasted walnut pieces

Preheat oven to 350°. Combine granulated sugar, brown sugar, butter, and vanilla in a large bowl; beat with a mixer at medium speed until fluffy. Add egg; beat just until blended. Beat in flour, baking soda, and salt.
Combine cranberries and bourbon in a saucepan over medium heat. Bring to a simmer; cover and remove from heat. Let stand 15 minutes. Stir plumped cranberries and walnut pieces into cookie dough. Drop dough by tablespoonfuls 2 inches apart on parchment paper-lined baking sheets. Bake 10 to 12 minutes or until cookies are lightly browned.