Pistachio Cranberry Cookies
Makes about 5 dozen
½ cup (1 stick) butter, room temperature
½ cup vegetable oil
½ cup granulated sugar
½ cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1 ¾ cups flour
½ teaspoon salt
½ teaspoon baking powder
½ teaspoon baking soda
½ cup dried cranberries
1 cup crispy rice cereal
½ cup rolled oats
½ cup chopped pistachios
1. Preheat oven to 350 degrees.
2. In large bowl, cream butter, oil and sugars until light and fluffy. Beat in egg and vanilla.
3. Combine flour, salt, baking powder and baking soda; add to bowl and mix on low speed of electric mixer until well mixed. Stir in cranberries, cereal, oats and pistachios. Drop by tablespoonfuls 2 inches part onto ungreased cookie sheets.
4. Bake in preheated oven 10 to 12 minutes or until lightly browned. Remove to wire racks and cool.
Makes about 5 dozen
½ cup (1 stick) butter, room temperature
½ cup vegetable oil
½ cup granulated sugar
½ cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1 ¾ cups flour
½ teaspoon salt
½ teaspoon baking powder
½ teaspoon baking soda
½ cup dried cranberries
1 cup crispy rice cereal
½ cup rolled oats
½ cup chopped pistachios
1. Preheat oven to 350 degrees.
2. In large bowl, cream butter, oil and sugars until light and fluffy. Beat in egg and vanilla.
3. Combine flour, salt, baking powder and baking soda; add to bowl and mix on low speed of electric mixer until well mixed. Stir in cranberries, cereal, oats and pistachios. Drop by tablespoonfuls 2 inches part onto ungreased cookie sheets.
4. Bake in preheated oven 10 to 12 minutes or until lightly browned. Remove to wire racks and cool.