Cranberry and Pistachio Chocolate Chip Cookies
- Ready In:
- 35mins
- Ingredients:
- 12
- Yields:
-
48 cookies
- Serves:
- 1
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
- 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.
- 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.
- 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.
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