Oatmeal-Raisin-Pecan Cookies

• 4 tablespoons unsalted butter, softened (1/2 stick)
• 3 tablespoons light olive oil
• 12 cup granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 12 teaspoon salt
• 1 cup whole wheat pastry flour
• 1 cup quick oats or 1 cup rolled oats
• 14 cup toasted wheat germ
• 34 teaspoon baking powder
• 12 cup dark seedless raisins or 12 cup chocolate chips
• 12 cup pecans, chopped and toasted

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.
4. Set aside.
5. In a medium mixing bowl, whisk together unsalted butter, light olive oil, granulated sugar, egg, vanilla extract, and salt.
6. In a large mixing bowl, stir together whole wheat pastry flour, quick or rolled oats, toasted wheat germ, and baking powder.
7. Add wet ingredients to dry, and mix until just combined; then stir in dark seedless raisins and toasted chopped pecans.
8. Shape dough into 24 balls; place 2 inches apart on prepared baking sheets.
9. Flatten each dough ball to 1/2".
10. Bake for 10 to 12 minutes.
11. Transfer finished cookies to wire racks to cool before serving.

unsalted butter, light olive oil, sugar, egg, vanilla, salt, whole wheat pastry flour, oats, toasted wheat germ, baking powder, raisins, pecans

Taken from www.food.com/recipe/oatmeal-raisin-pecan-cookies-349626 (may not work)