Oatmeal-Raisin-Pecan Cookies

Tastier than any more-healthful-than-average cookie has a right to be!! (Slightly adapted from a Whole Foods Market recipe.)

• Ready In: 1 hr 6 mins
• Serves: 24
• Yields: 24 cookies

Ingredients

• 4  tablespoons unsalted butter, softened (1/2 stick)
• 3  tablespoons light olive oil
• 1⁄2 cup granulated sugar
• 1  large egg
• 2  teaspoons vanilla extract
• 1⁄2 teaspoon salt
• 1  cup whole wheat pastry flour
• 1  cup quick oats or 1  cup rolled oats
• 1⁄4 cup toasted wheat germ
• 3⁄4 teaspoon baking powder
• 1⁄2 cup  dark seedless raisins or 1⁄2 cup chocolate chips
• 1⁄2 cup pecans, chopped and toasted

Directions

1. Preheat oven to 375 degrees.
2. Lightly grease 2 baking sheets.
3. Chop pecans and place in a small baking pan (not greased); bake for about 6 to 8 minutes, or until pecans are fragrant and lightly toasted. Set aside.
4. In a medium mixing bowl, whisk together unsalted butter, light olive oil, granulated sugar, egg, vanilla extract, and salt.
5. In a large mixing bowl, stir together whole wheat pastry flour, quick or rolled oats, toasted wheat germ, and baking powder.
6. Add wet ingredients to dry, and mix until just combined; then stir in dark seedless raisins and toasted chopped pecans.
7. Shape dough into 24 balls; place 2 inches apart on prepared baking sheets. Flatten each dough ball to 1/2".
8. Bake for 10 to 12 minutes.
9. Transfer finished cookies to wire racks to cool before serving.