Directions:

• In a large bowl or stand mixer fitted with a paddle attachment, cream together the butter, shortening, and sugars until light and fluffy.
• Add eggs and vanilla and mix just until beaten but not fully incorporated.
• In a separate bowl, whisk together the flour, baking soda, and salt.
• Add the dry ingredients to the wed ingredients and mix just until combined.
• Fold in the white chocolate chips, craisins, and nuts.
• Use a medium cookie scoop to portion out the dough onto a parchment lined baking sheet, it’s okay if they are close together, then place them in the freezer to chill for 1 hour.
• Preheat the oven to 375 degrees F and arrange the chilled cookie dough balls 2-inches apart on a parchment lined baking sheet (keep remaining dough balls in the freezer until ready to bake) and bake for 9 to 12 minutes just until the edges are golden brown and the center is still soft.
• Allow the cookies to cool on the pan for 5 minutes before transferring to a wire rack to cool completely.