Big Batch-Kris Kringle Cookies

• 1 cup (2 sticks) butter, softened
• 1 cup granulated sugar
• 1/2 cup firmly packed brown sugar
• 2 eggs
• 1 tsp. vanilla
• 2-1/4 cups flour
• 1 tsp. baking soda
• 1/2 tsp. salt
• 3 pkg. (4 oz. each) BAKER'S White Chocolate, chopped
• 2 cups PLANTERS Chopped Pecans, toasted
• 2 cups dried cranberries

1. Preheat oven to 375F.
2. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy.
3. Blend in eggs and vanilla.
4. Add flour, baking soda and salt; mix well.
5. Stir in chocolate, pecans and cranberries.
6. Drop dough by rounded tablespoonfuls, 1-1/2 inches apart, onto ungreased baking sheets.
7. Bake 9 to 11 min.
8. or until lightly browned.
9. Cool 3 min.
10. on baking sheets; remove to wire racks.
11. Cool completely.
12. Store in tightly covered container at room temperature.

butter, sugar, brown sugar, eggs, vanilla, flour, baking soda, salt, s white chocolate, pecans, cranberries

Taken from www.kraftrecipes.com/recipes/big-batch-kris-kringle-cookies-76239.aspx (may not work)