In the bowl of your stand mixer, place the butter and the two sugars. Beat on low speed for about 2-3 minutes, until well incorporated.
Add the milk and vanilla and beat again.
Add all the dry ingredients at once, and beat only just until combined.
Finally, add the pecans, cranberries and white chocolate chips and fold them in.
Place the bowl in the refrigerator for 30 minutes.
Preheat oven to 350 degrees.
Scoop out individual cookie balls and place them on a cookie pan that's been lined with a silpat or parchment paper.
Bake for 10-12 minutes, until the edges are golden and crispy.
Remove from oven and allow to cool on the pan for about 5 minutes before removing to a wire rack to cool completely.
Store in an airtight container at room temperature for 3-5 days, or in the freezer for up to three months.