Preheat oven to 180°C (fan-forced). Grease and line 2 baking trays with grease proof paper.
In a frypan, lightly dry roast pecans for 3-4 minutes, careful not to burn them, set aside to cool.
In a large bowl, cream together butter and both sugars until light and fluffy. Beat in egg and vanilla.
In another bowl, whisk together flour and bicarbonate soda until very well combined. Gradually beat flour into butter mixture until creamy. With a wooden spoon, stir in pecans, cranberries and white chocolate baking chips.
Drop large tablespoonsful of cookie dough (for the rustic look) onto a tray or roll cookie dough into a ball, place onto baking tray and gently flatten down with your fingertips (for a more rounded cookie). Ensure they are ~5cm apart to allow for spreading and bake 12-14 minutes or until lightly golden brown. Allow to cool for 5 minutes before transferring onto a wire rack to cool completely. Enjoy!
To ensure your cookies are all the same size, weigh the dough on a scale (~35g per cookie), roll into a ball, gently pat down before baking.