Who knew you could sneak a little nutrition into a cookie? Dark chocolate chips are a foil for whole grains, nuts, and raisins in these delightful treats. This recipe was adapted from King Arthur Flour.

1/4 cup butter
1/4 cup coconut oil
1/3 cup brown sugar, packed
1/3 cup granulated sugar
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 tsp vanilla extract
1 extra large egg
3/4 cup white whole wheat flour
3/4 cup quick cooking oats
2 Tbsp orange juice
1 10 oz bag dark chocolate morsels (I use Ghiradelli)
1/2 cup chopped pecans or walnuts
1/2 cup raisins or dried cranberries

1. Beat together the butter, coconut oil, sugars, salt, baking soda, baking powder and vanilla until well combined.
2. Add the egg, beating until smooth. Scrape the sides of the bowl, and again beat until smooth.
3. In a blender or food processor, grind together the flour and oats. Add this mixture to the butter and sugar to combine.
4. Beat in the orange juice, then stir in the chips, nuts, and fruit.
5. Lightly grease two cookie sheets. Drop the cookie dough in 1 inch balls onto the cookie sheets, cover with plastic wrap, and refrigerate several hours or overnight.
6. Preheat the oven to 375°. Rearrange the cookies so that there is 2 inches between each.
7. Bake for 11 to 13 minutes, or until lightly golden with darker edges.

Servings: 48