Double Delights Chocolate Chip Fruit Cookies
Semi-sweet and bittersweet chocolate combined with dried cherries and apricots make these Double Delights Chocolate Chip Fruit Cookies double delicious.
Ingredients
- 1 cup toasted slivered almonds or walnut, hazelnut or pecan pieces
- 4 ounces bittersweet chocolate bar chopped into pieces about the size of the semi-sweet chocolate chips
- 12 ounces 1 bag semi-sweet chocolate chips
- ½ cup dried sweet cherries cut into halves (easiest to cut dried fruits with a pair of scissors rather than a knife due to their sticky nature )
- ½ cup dried apricot pieces cut the same size as the cherry pieces
- 2 cups rolled oats
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup 1 stick unsalted butter, at room temperature
- ½ cup mild olive oil or other vegetable oil
- 1 cup packed brown sugar
- 1 cup granulated sugar
- 2 eggs at room temperature
- 1 ½ teaspoons vanilla extract
- 1 tablespoon orange zest
Instructions
- Heat the oven to 350°F. ( I used convection bake at 325°F)
- Place the oats in a large bowl, sift in the flour, baking soda, baking powder, and salt; mix together. Add the dried fruits and nuts, toss together until the fruit is all covered with the flour, this will help ensure the fruits disperse into the final batter and not stick altogether. Put the chocolate chunks and chips together in a small bowl.
- In a large mixing bowl, using an electric mixer, beat the butter until creamy. Add the oil (it will separate and look really ugly, but don't worry, it will all work out in the end ). Add the sugars and mix until fluffy, about 3 - 4 minutes. Add the eggs and the vanilla (I generally add my vanilla to my eggs, so I don't miss adding the vanilla). Beat until well combined, about 1 minute.
- Reduce the mixer speed to medium-low and add the flour/oats mixture; beat until combined, about 1 minute, then reduce the mixer speed to low and add the chocolate chunks/chips. Mix until thoroughly combined.
- Using a tablespoon scoop, place the cookies on parchment-lined cookies sheets leaving 2 inches between each scoop. Bake 12 - 14 minutes, or until the cookies have set and are slightly flattened and light brown in color. (For me, 14 minutes was the perfect time, but check the first batch at 12 to see how your oven is doing). Allow the cookies to rest on the cookie sheet for 2 - 3 minutes, then transfer to racks to cool completely.
Nutrition
Serving: 1gSodium: 44mgFiber: 1gCholesterol: 9mgCalories: 119kcalPolyunsaturated Fat: 4gSaturated Fat: 3gFat: 6gProtein: 2gCarbohydrates: 15g
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