YIELD: 12 cookies
With an electric mixer, cream butter and sugars until fluffy. Add eggs and vanilla, mix until airy. Add dry ingredients and mix until just combined, fold in white chocolate chips, pecans and craisins by hand.
Scoop out dough and roll with hands into balls, freeze for at least 1 hour or overnight until firm.
When ready to bake, preheat oven to 350F. Line a cookie sheet with parchment and place cookies a few inches apart. Bake for 12-15 minutes, do not over bake. Cool completely on a cooling rack.
Melt your additional white chocolate and dip the bottoms of your cooled cookies. Once hardened, enjoy!
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