Light chocolate chunk cookies

5 tbsp. unsalted butter, softened
1/2 cup firmly packed light brown sugar
1/4 cup granulated sugar
1 tbsp. canola oil
2 large eggs lightly beaten
1 tbsp. vanilla extract
3/4 cup all purpose flour
1/2 cup whole wheat flour
1/2 tsp. baking powder
1/4 tsp. salt
6 ounces good quality dark chocolate chunks
3/4 cup dried cherries
1 cup almond slices

1.) Preheat oven to 375
2.) In a large bowl, combine butter and sugars; beat with an electric mixer until fluffy.  Add oil and eggs; beat until creamy.  Stir in vanilla.
3.) In a medium bowl, combine flours, baking powder, and salt.  Add flour mixture to butter mixture; stir well.  Gently fold in chocolate, cherries, and almonds.
4.) Scoop batter by heaping tablespoon onto 2 baking sheets covered with parchment paper.  Bake cookies in 2 batches in upper and lower third of oven until golden on top and bottom (12-15 minutes).  Transfer cookies on parchment paper to a wire rack; cool (cookies will crisp as they cool).  Store cookies at room temperature in an air tight container (they will keep for up to 4 days).