Cherry Chocolate Chunk Cookies
1 pouch (17.5 ounce) sugar cookie mix Betty Crocker®
3 tablespoons cake flour Swans Down®
1/2 stick (1/4 cup) butter softened
1/4 cup vegetable shortening Crisco®
1 teaspoon vanilla extract
1/2 cup sweetened flaked coconut Baker's®
1/2 cup sweetened dried cranberries
1/2 cup dark chocolate chips
1/4 cup white baking chips
Preheat oven to 350°F. Line 2 cookie sheets with parchment paper. In a large bowl, stir together cookie mix and cake flour. Stir in butter, shortening, egg, and vanilla. Add coconut, dried cranberries, dark chocolate chips, and white baking chips, stirring until a dough forms.
Roll 2 tablespoons of the dough into a ball and place on prepared cookie sheet; repeat to make 22 balls total, placing 11 balls on each prepared cookie sheet. Chill remaining dough balls in refrigerator until ready to use. Chill cookie sheets in refrigerator for 15 minutes. Bake for 13 to 15 minutes or until set on edges. Cool on cookie sheets for 5 minutes. Transfer to wire rack; let cool. Repeat with remaining dough.