1Heat oven to 350°F. In large bowl, break up cookie dough. Stir or knead in cranberries and pecans. Onto ungreased cookie sheet, drop dough by well-rounded tablespoonfuls 2 inches apart.
2Bake 9 to 13 minutes or until light golden brown. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
3In small microwavable bowl, microwave white chocolate chunks and oil on High 30 to 45 seconds, stiring oncer; until melted and smooth. Place melted chocolate in small resealable food-storage plastic bag; seal bag. Cut 1/8-inch hole in bottom corner of bag. Squeeze bag gently to drizzle white chocolate over cookies. Plaved on waxed paper; Let stand until set. Store tightly covered between sheets of waxed paper.