Chocolate Chunk, Apricot and Walnut Cookies

• 1/4 cup canola oil or light olive oil, plus 2 tablespoons
• 2 tablespoons butter, unsalted melted
• 1 cup brown sugar
• 2 each eggs
• 2 teaspoons vanilla extract
• 1/2 cup apricots, dried chopped
• 1 1/4 cups whole wheat flour
• 1/4 cup flour, all-purpose
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup walnuts chopped
• 1 1/4 cups chocolate chips semi sweet or whatever kind you like

1. Preheat the oven to 350F (180C).
2. In a medium bowl, add the oil, melted butter, brown sugar, eggs and vanilla extract.
3. Whisk until well blended.
4. In another large mixing bowl, whisk together the flours, baking powder and salt.
5. Stir int the walnuts and chocolate chips until evenly mixed.
6. Pour the liquid mixture into the flour mixture, and fold until just moistened and incorporated.
7. Drop a tablespoonful of dough onto a baking sheet lined with parchment paper or coated with cooking spray, leave about 1-inch apart.
8. Bake at 350F (180C) F oven for about 12 minutes or until golden.
9. Cool the cookies on the sheet on a wire rack for about 5 minutes.
10. Transfer the cookies onto the rack and cool completely.
11. The cookies can be kept in an airtight container for about 1 week.

canola oil, butter, brown sugar, eggs, vanilla, whole wheat flour, flour, baking powder, salt, walnuts, chocolate chips semi sweet

Taken from recipeland.com/recipe/v/chocolate-chunk-apricot-walnut--54268 (may not work)