Recipe: Chocolate Chunk Cookies (Made with Olive Oil)

Screen Shot 2019-01-08 at 8.52.18 PM.png
So chewy and fluffy!

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.

Screen Shot 2019-01-08 at 9.03.10 PM.pngIngredients:

  • 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

 

 

Directions:Screen Shot 2019-01-08 at 8.52.08 PM.png

  1. In a medium bowl, combine flour, salt, and soda. Set aside.
  2. In a large mixing bowl, mix oil and sugars together, until mixture is fluffy. I use an electric mixer.
  3. Add eggs one at a time until well combined.
  4. Slowly add flour mixture until well incorporated, add milk as needed to give dough desired texture.
  5. Stir in chopped chocolate pieces.
  6. 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?

 

 

 

Family Recipe: Marinated Salad

6f6a6154-1This salad is a  favorite at our house. Because of it’s simplicity, it’s great to take to potlucks too! It would be a great addition to any holiday feast table.  It’s Vegan, Gluten Free, Low Carb, Paleo compatible!  No excuses- Give it a shot!

Marinated Salad (serves 4)

Ingredients:

  • 1 cup Balsamic Vinegar
  • 1 Tablespoon Olive oil
  • 2 Tablespoons Mural of Flavor
  • 1 t. granulated garlic
  • 1 t. granulated onion
  • 2 large cucumbers, sliced into coins
  • 3 large tomatoes, sliced (your choice of variety)

Directions:

  1. Mix the vinegar, oil, and spices in a small bowl, set aside.
  2. Place the veggies in a large bowl.
  3. Slowly drizzle the dressing mixture over the veggies and toss lightly to coat. Cover bowl (I use a bowl like this one) and store in the fridge for 4-12 hours before serving- this allows the flavors to mingle. The salad can be stored for up to 4 days.

Sliced fresh mushrooms are also great additions to the salad, as are drained, rinsed canned artichoke hearts. If you aren’t concerned about it being vegan, adding 1/2 cup of cubed Monterey Jack cheese is tasty too!