In a bowl, add 2 1/2 cups of all-purpose flour, 1/2 teaspoon of sea salt, 1 teaspoon of baking soda,1 teaspoon of baking powder, and 1/2 teaspoon of cream of tartar. Mix well.

In the bowl of a stand mixer, cream the softened 2 1/2 sticks of unsalted butter, 1 cup of packed light brown sugar, and 1/4 cup of granulated sugar until the mixture is well-combined and smooth.

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

Add the dry ingredients to the wet ingredients, and mix on low for several turns in the stand mixer.

Fold in the 1 1/4 cups of white chocolate chips, 1 cup of dried cranberries, 1 cup of sweetened shredded coconut, and 1/2 cup of toffee bits. 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. Line a baking sheet pan with parchment paper or a silicone mat.

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.

Place the cookies on the center rack, and bake for 13-16 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 on the baking sheet for 5 minutes. This is an optional stop, but if you want to press in a few extra chips or cranberries on top, now is the time to do this. Once cooled for 5 minutes, transfer the cookies to a wire rack to completely cool (about 15 minutes).

Serve.