Pistachio Cranberry Cookies


½ C. butter, softened

½ C. vegetable oil

½ C sugar

½ C. packed brown sugar

1 egg

1 t. vanilla extract

1 ¾ C. all-purpose flour

½ t. salt

½ t. baking powder

½ t. baking soda

1 C. crisp rice cereal

½ C. old-fashioned oats

½ C. dried cranberries

½ C. chopped pistachios


In a large mixing 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. 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. Yield: 5 dozen.