Cranberry and Pistachio Chocolate Chip Cookies

Jazzed up version of my Chocolate chip cookies

• Ready In: 35 mins
• Serves: 1
• Yields: 48 cookies

Ingredients

• 1⁄2 cup butter, softened
• 1⁄2 cup shortening
• 3⁄4 cup granulated sugar
• 3⁄4 cup brown sugar
• 1  teaspoon baking soda
• 1  teaspoon salt
• 2  eggs
• 1  teaspoon vanilla
• 2 1⁄2 cups all-purpose flour
• 1  cup  semisweet chocolate
• 3⁄4 cup dried cranberries
• 3⁄4 cup  coarsely chopped lightly salted pistachios

Directions

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. 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. 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.