Cranberry Pistachio Cookies with White Chocolate: A Festive and Flavorful Treat

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
Prepare the Cookie Dough:

In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Combine the Dry Ingredients:

In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Add the Mix-ins:

Gently fold in the chopped pistachios, dried cranberries, and white chocolate chips, making sure they are evenly distributed throughout the dough.
Shape the Cookies:

Use a cookie scoop or tablespoon to drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake the Cookies:

Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the center is set. The cookies will firm up as they cool.
Cool and Serve:

Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Serving and Storage Tips: