Chocolate Chip Dried Cherry Cookies

I made this Whole Foods recipe last night and the cookies turned out beautifully. I was a little tentative since the recipe only calls for brown cane sugar, but they were light, fluffy and packed with great flavor. They come out almost like little biscuits.

I substituted the pecans for walnuts—I think any other nut would be just as tasty too. Hint: be sure to use tart dried cherries, they add a little extra kick against the sweetness of the cookie.

• 1 stick organic unsalted butter, softened
• 2/3 cup organic brown cane sugar, packed
• 1 teaspoon vanilla extract
• 2 large eggs
• 3/4 cup sifted organic unbleached white flour
• 1/4 cup sifted organic whole wheat pastry flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 cup semisweet chocolate chips
• 1 cup dried cherries, roughly chopped
• 1 cup pecans, roughly chopped

Ingredient Option: use dried cranberries instead of cherries.
Preheat oven to 350°F.

Cream together butter and sugar, beating until light. Add vanilla and eggs. Continue to beat well. Sift together both flours, salt and baking soda, and add to butter mixture, beating again. Stir in chocolate chips, dried cherries and pecans. Refrigerate dough for 1 hour.

Drop by rounded tablespoonfuls onto cookie sheets that have been lined with parchment paper and sprayed with canola or olive oil spray. Bake cookies 15 to 20 minutes or until golden. Remove to wire racks to cool.

Nutrition Info:
Per Serving (1 oz-wt.): 130 calories (70 from fat), 8g total fat, 3g saturated fat, 1g dietary fiber, 2g protein, 16g carbohydrate, 10mg cholesterol, 65mg sodium