I’m really excited to share with you this Cookie recipe. I found this Olive Oil Cookie recipe in a magazine that my local supermarket puts out monthly. It was contributed by California Olive Ranch. Those who have been to my Olive Oil Tasting Events, know that I often promote that EVOO when asked for a generally good and inexpensive oil. I believe that the California Olive Ranch brand will always offer a product that can be labelled Extra Virgin and free from defects and that is reasonably priced. Is it my favorite oil? No, but it is a good every day olive oil and easily accessible. Most markets carry it. It comes in a square, green bottle. It isn’t a very strong tasting oil and can be used for any purpose in your recipes.
Ok, well, back to the cookie recipe. I have never heard of a cookie made with olive oil. I haven’t really looked either. Do you enjoy experimenting with new recipes in the kitchen? I love to look at a recipe and try it, especially when I’m having people over. My guests are my Guinea Pigs and they know it. I will always make one or two dishes that I have never tried before when there is company. It usually works out but it has failed occasionally. What saves me is that I cook a lot of food. I always want my guests to be able to have seconds if they like it and never run out of food. This tradition of experimentation came out of need. You see, my husband was pretty picky about food. He only ate spinach, lettuce, corn and potatoes for veggies. He wasn’t much for casseroles, neither am I. And he didn’t like his food mixed together. I have to admit that I had some of those issues. I remember when I was in Catholic school. The Eighth Graders were in charge of the First Graders in the cafeteria. Their job was to help us eat our lunch. I don’t think they enjoyed it that much. I just remember them kind of barking out orders for us to finish our food. Once we were done, they were freed of their responsibility. So, they would tell us to eat one “compartment” of food at time. We had those dishes that are like T.V. dinner trays. The plan was to get us all to finish fast and be done with us. Eat your peas, they would tell us. Now, eat your mashed potatoes or whatever and we little ones would do as they said. I ate like that for many years later. Anyone else had the same experience?
Ok, well, back to the cookie recipe. I like the taste of butter in certain baked goods. Banana Bread is awesome made with olive oil and yet, I prefer the buttery taste of one made traditionally. If you are looking for a good Banana Bread recipe, search for Aunt Grace’s Banana Bread on my blog. I think it’s simple and delicious. I generally don’t care for cookies. I think they are a lot of trouble, especially if you have to frost or decorate them. That’s why I’m drawn to brownies or bar cookies. You put the batter in a pan and cut them into bars after baking. I must say though that this Olive Oil Oatmeal Cookie is an easy recipe and you can substitute the chocolate chips for dried cherries or raisins. I really like the white chocolate chips. It gave the cookies a bit of a butterscotch flavor to them. You be the judge.
1 cup packed Brown Sugar
1 Tbsp. Vanilla Extract
1 cup Unbleached Flour
1 Tbsp. Ground Cinnamon
1 tsp. Salt
1/2 tsp. Baking Soda
1/4 tsp. Ground Cloves
4 cups Rolled Oats
1 cup White Chocolate Chips
Line a baking sheet with parchment paper. (If you have never worked with parchment paper, search for the Yogurt, Olive Oil and Pistachio Cake recipe and look for the TIPS below the recipe.) I used a Silpat. Preheat oven to 350 degrees.
Mix together Flour, Cinnamon, Salt, Baking Soda and Cloves.
In a separate large bowl, whisk Olive Oil, Brown Sugar, Vanilla and Eggs until blended.
Add Flour mixture, Oats, and White Chocolate Chips to Olive Oil mixture and blend well.
Drop in balls (I used an ice cream scoop.) on the cookie sheet and bake for 10-12 minutes.
Let cool on pan for 10 minutes, then transfer to rack.
Makes 30 cookies. Each having 203 Calories, 10 g. Fat, 25 g. Carbs, 2.7 g. Protein.
We’ve been having cold and rainy days around here. I listened to Louie Armstrong while I baked these. His music just puts a smile on my face and a jig in my step.
Eat well, drink well, live well, until next time.