Cranberry And Pistachio Chocolate Chip Cookies

• 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

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.

butter, shortening, granulated sugar, brown sugar, baking soda, salt, eggs, vanilla, flour, semisweet chocolate, dried cranberries, pistachios

Taken from www.food.com/recipe/cranberry-and-pistachio-chocolate-chip-cookies-188580 (may not work)