Ingredients

• 2 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup sugar
• 6 tablespoons unsalted butter, at room temperature
• 1/4 cup canola oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup dried cherries, chopped
• 2 ounces dark chocolate (60%–70% cacao), chopped
• Vegetable oil cooking spray
• 1/2 cup pistachios, finely chopped

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Instructions

1. In a bowl, combine flour, baking soda and salt. In a separate bowl, using an electric mixer, beat sugar, butter and oil until smooth. Add eggs and vanilla; beat until combined. Add flour mixture to egg mixture in 5 batches. Stir in cherries and chocolate. Divide dough in half; form into two logs, 2 inches by 8 inches; wrap in plastic wrap and freeze, 1 hour. Heat oven to 350°. Coat 2 baking sheets with cooking spray. Spread nuts on a cutting board; roll logs in nuts. Cut logs into 20 slices each and arrange on baking sheets. Press cookies lightly. Bake until golden, 8 to 9 minutes; transfer to wire rack.