1. Pre-heat oven to 300°F.
2. In a bowl, combine the flour, baking soda, and salt and set aside.
3. In a separate bowl, mix the two sugars until well blended.
4. Add one cup of room temperature salted butter and cream with the blended sugars.
5. Add two large Eggland's Best Eggs and vanilla paste. Combine until well blended, but do not over mix.
6. Slowly add the flour mixture and blend. Do not overwork the cookie dough.
7. Stir in the white chocolate chunks and craisins with a wooden spoon.
8. Add parchment paper to your baking sheet and scoop the cookie dough onto the parchment paper. Scoop 1½ to 2 tablespoons of dough per cookie. Space 2-3 inches between each cookie
9. Bake for 18 minutes.
10. Remove the cookies from the oven and cool on a cookie rack.

Recipe Notes:

Remove butter from the refrigerator 4 hours before baking to bring to room temperature. Remove Eggland’s Best Eggs two hours before bake time to bring to room temperature.