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    You are in: Home / Recipes / Cranberry and Pistachio Chocolate Chip Cookies Recipe
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    Cranberry and Pistachio Chocolate Chip Cookies

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    25 mins

    10 mins

    Nurse_Corie's Note:

    Jazzed up version of my Chocolate chip cookies

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    Ingredients:

    Serves: 1

    Yield:

    cookies

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 375. Combine butter and shortening; beat with an electric mixer on medium to high for 30 seconds. Add sugar, brown sugar, baking soda and salt; beat until mixed. Add eggs and vanilla; beat until mixed. Beat in flour; until mixed. Stir in chocolate, cranberries and pistachios.
    2. 2
      Drop by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Bake in the preheated overn for 10-12 minutes or until edges are lightly browned. Transfer to a wire rack; let cool.
    3. 3
      To store: Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

    Ratings & Reviews:

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    Nutritional Facts for Cranberry and Pistachio Chocolate Chip Cookies

    Serving Size: 1 (1257 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 5425.9
     
    Calories from Fat 2858
    52%
    Total Fat 317.5 g
    488%
    Saturated Fat 135.2 g
    676%
    Cholesterol 667.0 mg
    222%
    Sodium 4482.8 mg
    186%
    Total Carbohydrate 624.2 g
    208%
    Dietary Fiber 43.1 g
    172%
    Sugars 321.9 g
    1287%
    Protein 82.1 g
    164%

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