I found the original recipe in SELF Magazine, so that means they’re good for you, or something, right? That’s what we tell ourselves
But really, each of the add-ins to these cookies are super foods that are super good for you. Dried tart cherries are full of antioxidants. They have also been shown to reduce muscle soreness, and prevent heart disease! Pistachios have been shown to lower LDL cholesterol (bad cholesterol), while at the same time, increasing HDL cholesterol (good cholesterol). Dark chocolate is also loaded with antioxidants, and can lower high blood pressure. Basically, you’re doing yourself a service by eating these!
These cookies are slice-and-bake, which is pretty awesome because it means you can just stick 1 of the 2 logs in the freezer to keep indefinitely, if you don’t need 40+ cookies around at a time (um, I usually do, but that’s beside the point).
I will say that due to the sticky nature of the cherries, and the chunks of chocolate, you’re better off using a very sharp knife, and adequately freezing the dough prior to slicing.
Yield: 40-48 cookies (depending on how thick you slice them)
2 1/2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1 cup granulated sugar
6 tbsp unsalted butter, at room temperature
1/4 cup canola oil
2 large eggs
2 tsp pure vanilla extract
1/3 cup dried tart cherries, minced
3 ounces dark chocolate (at least 60% cacao content), chopped
1/2 cup roasted and salted pistachios, finely chopped
In a medium bowl, combine the flour, baking soda, and salt; set aside.
In the bowl of an electric mixed fitted with the paddle attachment, cream together the butter, oil, and sugar for a couple minutes. Add in the eggs and vanilla and beat for about 5 minutes. With the mixer on load, slowly add in the flour mixture a little at a time and mix until just combined. Slowly mix in the cherries and chocolate.
Turn the dough out onto a clean surface and divide into 2 pieces. Form into 2 logs, wrap in plastic wrap, and freeze for at least an hour.
When ready to bake, preheat oven to 350 degrees. Line a couple baking sheets with silicone baking mats.
Roll the logs out a bit so they are even and about 2 inches in diameter. Spread the pistachios on a clean surface and roll the logs in them, completely coating the outside.
Slice the logs into 20-24 cookies each. Place the cookies on the prepared baking sheets about 1 inch apart. Bake for 8-9 minutes or until set. Allow to cool on the baking sheets for a couple minutes before transferring to a wire rack to cool further.