1/2 cup unsalted butter, softened
1/2 cup packed light brown sugar
1/2 cup granulated sugar
1 tablespoon vanilla extract
1 large egg
1/3 cup sour cream
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup dried cranberries, chopped
1 cup white chocolate chips
1 cup pecans, chopped
Preheat the oven to 350F. Line two baking sheets with Silpat or parchment paper.
Cream the butter and both sugars together in stand mixer until smooth. Add egg, vanilla extract and sour cream. Mix well. In separate large bowl, sift together flour, baking soda and salt. Spoon one third of the flour mixture into the creamed sugar mixture. Repeat twice more until fully mixed. Stir in the cranberries, white chocolate chips and pecans. Chill batter in refrigerator for at least 30 minutes, or as long as overnight. Drop by heaping spoonful onto baking sheets, at least 2 inches apart. Bake 12 to 15 minutes, rotating pans halfway through until golden in color and edges are brown. Cool on baking sheet for five minutes. Transfer to a wire rack to cool completely. Store in an airtight container or freeze.