Cranberry And Pistachio Chocolate Chip Cookies - cooking recipe

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

Preparation

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.