I posted on Instagram yesterday about my adventures in baking. I promised the kids cookies, but after consultation with my pantry and fridge, I lacked butter, coconut oil, or Crisco. I quickly searched the google machine and found a bunch of different recipes for chocolate chip cookies with olive oil!
Looking over the various recipes, combined with what we had on hand, and I cobbled together a pretty decent batch of cookies. This recipe made 3 1/2 dozen decent sized cookies.
They are fluffy, chewy, and soft. They can burn easily, due to the amount of sugars used. Remember to take them out of the oven before they look done. They will continue to cook on the cookie sheet after they are removed from the oven.
- 2 1/2 cups AP Flour
- 2 t. Salt
- 1 t. Baking soda
- 1/3 cup Olive Oil
- 3/4 cup Brown sugar, packed
- 3/4 cup White sugar
- 2 eggs
- 2 T. Milk (whatever kind you use, non-dairy is cool)
- 2 4oz bars of Semi-sweet chocolate, rough chopped
- In a medium bowl, combine flour, salt, and soda. Set aside.
- In a large mixing bowl, mix oil and sugars together, until mixture is fluffy. I use an electric mixer.
- Add eggs one at a time until well combined.
- Slowly add flour mixture until well incorporated, add milk as needed to give dough desired texture.
- Stir in chopped chocolate pieces.
- Drop rounded teaspoons onto a greased cookie sheet (or use Silicone baking pads like I do). Bake at 375 degrees for 7-9 minutes.
The kids were so happy they got cookies, and I was happy to be able to make them!My 2019 motto: Use it up, improvise, make do!
Talk Back: What is your motto or mantra for 2019?