These white chocolate cranberry cookies are so good! They’re slightly crispy around the edges with a soft and chewy center. They’re like the perfect holiday version of your favorite white chocolate macadamia nut cookie!
In a large bowl, cream together butter, shortening, and sugars until light and fluffy.
Add eggs and vanilla and mix until beaten but not fully incorporated.
In a separate bowl, whisk together flour, baking soda, and salt.
Add dry ingredients to creamed ingredients and mix until just combined
Fold in white chocolate chips, Craisins, and nuts.
Use a medium cookie scoop to portion dough and place on parchment lined baking sheet. It's okay if they are close together for this step.
Place in freezer to chill for 1 hour.
Preheat oven to 375°F and line baking sheet with parchment paper.
Place chilled dough on baking sheet 2" apart. Put remaining dough back in freezer to keep chilled.
Bake cookies for 9 - 12 minutes, until edges are golden brown and centers are still soft.
Cool cookies on the baking sheet for 5 minutes before transferring to wire rack to cool completely before serving.
If you’re not baking immediately, you can chill the dough in the refrigerator for up to 24 hours.To freeze dough, freeze on the baking sheet for one hour then transfer the balls to an airtight container and freeze for up to 3 months.Do not over mix these cookies or they will turn out really crispy. You can technically use all butter instead of butter + shortening, but it will make for more crispy cookies rather than just crispy edges.