Dark-Chocolate-White-Chocolate-Cranberry-Pecan Cookies (made with Olive Oil)

Everyone loves a good chocolate chip cookie, unless you're crazy. There are thousands of recipes for chocolate chip cookies, but my favorite of all time have more than just chocolate chips... Dark chocolate, white chocolate, dried cranberries and pecans take this classic cookie up a notch. They're also made with whole wheat flour and extra virgin olive oil instead of butter, therefore cutting down on saturated fats YAY!Try this recipe the next time you crave a chewy chocoalte chip cookie, I promise you will not be disappointed:

Dark-Chocolate-White-Chocolate-Cranberry-Pecan Cookies

Yields: 2 dozen

Ingredients:

2 1/4 C whole wheat flour
1 t salt
1 t baking soda
2 large eggs
1/4 C extra virgin olive oil
3/4 C white sugar
3/4 C brown sugar
1 t vanilla extract
1/2 C dark chocolate baking wafers, chopped
1/2 C white chocolate baking wafers, chopped
1/2 C dried cranberries
1/2 C pecans, chopped

Directions:

Preheat oven to 350 degrees. Line a baking sheet with parchment paper.

Sift flour, baking soda, and salt in a large bowl. Set aside.

In a large mixing bowl, beat eggs until frothy. Add olive oil and vanilla and beat until completely mixed. Add sugars and mix thoroughly.

Slowly add in flour mixture to wet ingredients (add approx. 1/2 C at a time) and mix with a spatula. Continue adding flour mixutre to wet ingredients until all the flour is incorporated. Fold in chocolate, white chocolate, cranberries and chopped pecans.

Using an ice cream scoop (or large spoon), roll into 1 1/2 - 2 T sized balls. Place 1" apart on parchment lined baking sheet. Flatten the tops slightly with a fork.

Bake 12-15 minutes until golden brown. Cookies will be soft and will look undercooked. Unless you want crunchy cookies, remove baking sheet from the oven. Allow to cool 5 minutes, then transfer to wire cooling rack to finish cooling.

Serve fresh and warm out of the oven with a tall glass of ice cold milk.

Enjoy and Bon Appetit!