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.