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In a large bowl, use a hand mixer to cream together the sugar, brown caster sugar, and butter until the mixture is light and creamy.
Mix in the eggs one by one. Add the vanilla extract and mix until well combined.-min-scaled.jpg?x81849)
Gradually add the dry ingredients to the wet mixture. Gently fold them together until fully combined.-min-scaled.jpg?x81849)
Chop the cranberries and pecans. Divide the batter into two large bowls. In one bowl, add the chocolate chips and pecans, and fold them in. In the other bowl, add the cranberries, white chocolate chips, and dark chocolate chips, and fold them in.-min-scaled.jpg?x81849)
Using an ice cream scoop, portion the cookie dough and place the scoops on a baking sheet lined with baking paper. Refrigerate the dough for 1 to 2 hours.-min-scaled.jpg?x81849)
Preheat the oven to 175°C. Place the cookies on the baking sheet with enough space between them, and bake for 14 minutes or until they are light golden brown. Don’t overbake!
After removing the baking sheet from the oven, tap it a few times on the counter so that the cookies sink slightly.