Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.

In a large mixing bowl, cream together the softened butter and sugar until light and fluffy (approximately 3 minutes).

Add the flour and instant pudding mix to the butter mixture, and mix until well combined.

Gently fold in the white chocolate chips, dried cranberries, and chopped pecans (if using).

Roll the dough into 1 1/2-inch balls and place them 2 inches apart on the prepared baking sheet.

Slightly flatten the cookie dough balls.

Refrigerate the baking sheet with the cookies for about 15 minutes to firm up the dough.

Bake in the preheated oven for 10-15 minutes, or until the edges of the cookies begin to turn slightly brown.

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire cooling rack to cool completely.