Cranberry Pistachio White Chocolate Cookies

Preheat oven to 300 F.

In a medium bowl, whisk together flour, baking soda and salt. Set aside.

In the bowl of a stand mixer, or in a large bowl with an electric mixer, mix sugars until thoroughly combined. Mix in butter until thoroughly combined, scraping the sides of the bowl occasionally.

Beat in eggs, again scraping down sides occasionally, until thoroughly combined. Beat in vanilla.

Slowly add the flour mixture into the creamed mixture ½ cup at a time. When fully combined, stir in the white chocolate chips, dried cranberries and pistachios.

Using your preferred size cookie scoop, scoop the dough onto a parchment paper- or Silpat-lined baking sheet, spacing each cookie about 2 inches apart.

Bake for 21 minutes, or until golden brown. Remove pan from oven. Remove them from the cookie sheet after allowing the cookies to rest for one minute. Transfer to a cooling rack to complete cooling.