Preheat oven to 375 F.

In a large mixing bowl, combine the butter and sugars.

Cream butter and sugars until fluffy using an electric mixer, 3-5 minutes. Mixture will become pale in colour.

Beat in the egg and vanilla extract.

In a separate bowl, combine the flour and baking soda.

Using a wooden spoon, slowly stir the flour mixture into the butter mixture, just until combined.

Stir in the white chocolate chips, dried cranberries and pistachio nuts.

On a greased or parchment paper lined cookie sheet, drop heaping spoonfuls of the batter.

Bake cookies for 8-10 minutes or until they begin to turn golden around the edges.

Cool cookies for 2 minutes on the cookie sheet before transferring them to a wire rack to cool completely.