Cran-Pistachio Cookies

I got these originally in a Betty Crocker newsletter last year. They were the only cookies we had to make again before Christmas. My friend liked them without the cranberries.
http://www.bettycrocker.com/recipes/cran-pistachio-cookies/e36c24c7-851f-4785-8a9e-13672ef9d97c

Cran-Pistachio Cookies
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1 box (4-serving size) pistachio instant pudding and pie filling mix
1/4 cup all-purpose flour
1/2 cup butter or margarine, melted
2 eggs
1 cup dry-roasted salted pistachio nuts, chopped (I use Wonderful brand usually in produce department)
1/2 cup dried cranberries, chopped (or more to taste)


DIRECTIONS
1 Heat oven to 350°F. In large bowl, stir together cookie mix, pudding mix and flour. Stir in melted butter and eggs until soft dough forms. Add pistachios and cranberries; mix well.
2 Using small cookie scoop or teaspoon, drop dough 2 inches apart on ungreased cookie sheet. Press with fingers to slightly flatten.
3 Bake 9 to 11 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheet to wire rack. Cool completely. Store tightly covered at room temperature.