Makes 6 dozen cookies.
1 cup (2 sticks) butter, softened
1 cup granulated sugar
1/2 cup firmly packed brown sugar
1 tsp vanilla
2-1/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
2 pkg (6 squares each) Baker's premium white baking chocolate, chopped
2 cups chopped pecans
2 cups dried cranberries (I used 1 cup cranberries & 1 cup cherries)
Preheat oven to 375. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Blend in eggs and vanilla. Add flour, baking soda, and salt; mix well. Stir in chocolate, pecans, and cranberries.
Drop dough by rounded tablespoonfuls, 1-1/2 inches apart, onto ungreased baking sheets.
Bake 9-11 minutes or until lightly browned. Cool 3 min; remove to wire racks. Cool completely. Store in a tightly covered container at room temperature.
(You can substitute walnuts or almonds for the pecans and chopped dried apricots or mixed dried fruit bits for the cranberries.)