The original recipe is here on The Daring Gourmet but we prefer pecans over pistachios.
½ cup butter, softened
½ cup packed brown sugar
½ cup white sugar
1 tsp vanilla extract
1½ cups all-purpose flour
½ tsp baking soda
1 cup white chocolate chips
½ cup chopped shelled pistachio or pecans
1 cup dried cranberries (or dried cherries)
Note: If using unsalted nuts, add ¼ teaspoon salt to the flour.
Preheat oven to 375° F. Grease a cookie sheet.
In a large mixing bowl, cream the butter and sugars until fluffy and pale in color, 3-5 minutes. This step is important for ensuring soft, chewy cookies. Beat in the egg and vanilla extract.
In a separate bowl, combine the flour and baking soda. Using a wooden spoon, carefully stir the flour mixture into the butter mixture, just until combined. Stir in the white chocolate chips, dried cranberries, and nuts.
Drop heaping spoonfuls of the batter onto the greased cookie sheet.
Bake the cookies for 8-10 minutes or until they just begin to turn golden around the edges. Allow the cookies to cool for 2 minutes on the cookie sheet before transferring them to a wire rack to cool completely.