4th Annual EatingWell Holiday Cookie Contest
Readers' Choice Sweepstakes - 2008 - Finalists

White Chocolate, Cherry & Pecan Cookie

I saw a recipe for white chocolate and cherry oatmeal cookies. Liking a
regular chocolate chip cookie better than an oatmeal, I used that batter
as the base. In a moment of inspiration, I added the toasted pecans. They
turned out to be the best part!

Submitted by: E.C., St. Louis, MO
Active Time: 15 minutes
Total Time: 35 minutes
Yield: 2 dozen cookies

To Make Ahead: Store in an airtight container at room temperature for up
to 3 days.

1 cup plus 2 Tablespoons white whole-wheat flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup unsalted butter, softened
1/4 cup canola oil
1/4 cup plus 2 Tablespoons granulated sugar
1/4 cup plus 2 Tablespoons light brown sugar
1 teaspoon vanilla extract
1 large egg
3/4 cup white chocolate chips
1/2 cup toasted pecans, chopped
1/2 cup dried cherries, coarsely chopped

Preheat oven to 375 F. Combine flour, baking soda and salt in small bowl.
Beat butter, oil, granulated sugar, brown sugar and vanilla with an
electric mixer in a large mix bowl until creamy. Add egg and beat well.
Gradually beat in the flour mixture. Stir in chips, pecans and cherries.
Drop by rounded Tablespoons onto ungreased baking sheets.
Bake until golden brown, 9 to 11 minutes. Transfer to a wire rack to cool.

Nutritional Information: Per serving: 129 calories; 7 g fat (2 g sat, 3
g mono); 14 mg cholesterol; 15 g carbohydrate; 2 g protein; 1 g fiber; 78
mg sodium; 31 mg potassium.

Source:
<http://www.eatingwell.com/community/kitchen_to_kitchen/white_chocolate_cookie_08.html>

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