Cranberry And Pistachio Chocolate Chip Cookies Recipes

Steps:

• In a large bowl, cream the butter, oil and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, salt, baking powder and baking soda; gradually add to the creamed mixture and mix well. Stir in the cereal, oats, cranberries and pistachios., Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.

Steps:

• Combine the butter, sugar and cheese in the bowl of a stand mixer fitted with a paddle attachment. Beat until smooth and creamy, about 2 minutes. Do not incorporate too much air by raising the speed. Beat in the egg until incorporated.
• In a separate bowl, whisk together the flour, baking powder, salt and cayenne to combine. Mix in the pistachios and cranberries.
• On low speed, add the flour mixture to the creamed butter-cheese mixture in a few additions, scraping the bowl and beater in between.
• Spread the dough along the edge of a large piece of waxed paper or plastic wrap. Using the edges of the paper or plastic, roll the dough into a log shape about 12 inches long. Twist the ends to close. Refrigerate for a minimum of 1 hour or freeze up to four weeks.
• Preheat the oven to 350 degrees F.
• Unwrap the dough log and, using a sharp knife, slice into 1/4-inch thick rounds. Place the rounds on parchment-lined or nonstick baking sheets and bake for 10 to 12 minutes, or until lightly golden brown. Remove to a rack to cool completely. Store in an airtight container for up to one week.

Steps:

• 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.

Steps:

• Preheat the oven to 350 degrees F. Line 2 baking sheet with parchment paper.
• With an electric mixer, cream the butter and both sugars together until smooth. Add the vanilla and egg, mixing well. Sift together the flour and baking soda. Spoon the flour mixture gradually into the creamed sugar mixture. Stir in the cranberries, white chocolate chips and macadamia nuts. Drop by heaping spoonfuls, about 2 tablespoons, onto the prepared baking sheets, 2 inches apart. Bake one sheet at a time until lightly golden on top and the edges are set, 12 to 15 minutes. Cool on the sheet about 5 minutes, and then transfer to a wire rack to cool completely. Store in an airtight container for up to 2 weeks.

Steps:

• Mix the butter, sugar and vanilla extract with a wooden spoon. stir in the flour, then tip in the pistachios and cranberries - you might need to get your hands in at this stage to bring the mix together as a dough. Halve the dough and shape each half into a log about 5cm across. Wrap in cling film, then chill for 1 hr or freeze for up to 3 months.
• Heat oven to 180C/160C fan/gas 4. slice the logs into 1cm-thick rounds, place on a baking tray lined with baking parchment and bake for 12-15 mins. Cool completely on the tray.