1	Cup	All-purpose flour
1/2	Cup	Unsweetened cocoa powder
1/3	Cup	Whole wheat flour
3/4	Tsp.	Baking soda
1/4	Tsp.	Salt
2/3	Cup	Butter
3	Tbsp.	Cooking oil
2/3	Cup	Granulated sugar
2/3	Cup	Brown sugar, packed
1	Egg
1/2	Tsp.	Vanilla
1 1/4	Cups	Toasted Nuts**
		Pecans, walnuts or peanuts

Combine all-purpose flour, cocoa powder, whole wheat flour, baking soda and salt in a mixing bowl; set aside. Beat butter and oil in a large mixing bowl with an electric mixer on medium speed for about 30 seconds. Add the sugars and beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour mixture as you can with the mixer. Stir in remaining flour by hand. Stir in nuts. Drop by rounded teaspoons 2 inches apart on ungreased cookie sheet. Bake at 350° for 10 minutes, or until edges are firm. Cool 1 minute. Transfer to a wire rack. Makes about 40 cookies.

** TO TOAST NUTS: Spread nuts in a single layer in a shallow baking pan. Bake in a 350° oven 5 to 10 minutes or until lightly golden brown, watching carefully and stirring once or twice.