Preheat oven to 300° and line baking sheet with parchment paper. Whisk together flour, baking soda and salt in a medium bowl. In large bowl, cream together butter and sugars. Beat in egg, followed by cashew butter, and beat well. Add in dry ingredients with mixer on low speed, mixing until just combined. Stir in dried cranberries (or chocolate chips).
Shape into 1-inch balls and flatten slightly onto a cookie sheet, leaving enough room for them to spread. Bake for 14-15 minutes, until just beginning to brown on edges. Let cookies cool on baking sheet for a few minutes, then remove to a wire rack to cool completely. Makes about 2 dozen.
One type of cookie seems to consistently turn out to have a good chew: peanut butter, especially if you bake them at a low temperature. The problem is that they are peanut butter flavored. You can get around this and achieve the same chew with cashew butter. The cookies turn out perfectly chewy and, incredibly, you don?t taste cashew at all. The mild, lightly sweet, buttery flavor is blended into the cookie. Try this with chocolate chips, raisins, or any other add-in you like in your cookies.