These Tu Bishvat-worthy cookies are packed with four of the “seven species” (wheat, barley, dates, olives, grapes, figs and pomegranate) that are traditionally enjoyed during the holiday season. But these cookies are delicious any time of the year! What I love about this recipe is that it can be a blank canvas based on what you have on hand. Love the base? Try adding in chocolate gelt and crushed potato chips and bookmark this recipe for Hanukkah.

The combination of olive oil and butter help make these cookies perfectly tender and chewy with a unique flavor. Try using a strong flavored olive oil for an unexpected twist of spice. If you’re looking for a dairy-free version, simply swap out the butter for a plant-based alternative. With a sweet, salty and chewy array of mix-ins, these cookies check all the boxes. There’s the toasty whole wheat flour, rich dark chocolate, salty pretzels and chewy dates and figs.

My secret to irresistibly chewy cookies? The addition of an egg yolk and letting the dough rest overnight in the fridge. But these cookies are great baked right away (I know, it’s hard to wait)! Cooking for a crowd? Try making this into a cookie cake by baking it in a cast-iron skillet instead of individual cookies with a scoop of vanilla ice cream and caramel sauce.