In the bowl of a stand mixer, cream the softened unsalted butter, light brown sugar, and granulated sugar until the mixture is well-combined and smooth. 

Crack an egg into the mixture and add a tablespoon of pure vanilla extract. 

In a separate bowl, add all-purpose flour, sea salt, baking soda, baking powder, and cream of tartar. Mix well, add the dry ingredients to the wet ingredients, and mix on low for several turns in the stand mixture. 

Fold in the white chocolate chips, dried cranberries, shredded coconut, and toffee bits and mix on low until the ingredients are evenly distributed through the cookie dough.  

Spoon the cookie onto a sheet of plastic and wrap it up. Allow the cookie dough to chill in the fridge for two and a half hours. 

Preheat oven to 350°F.

Using a food scale, weigh cookie dough into three and a half ounces each, and arrange six at a time about two inches apart onto the sheet pan. I used a silicone mat but feel free to use parchment paper. 

Place the cookies on the center rack, and bake for fifteen (15) minutes or until the cookies are golden brown on the top and along the edges.

Remove the cookies from the oven and allow them to cool for 20 minutes in the fridge to allow the cookies to set properly. 

Serve.