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Friday, March 12, 2010

Olive Oil Chocolate Chip Cookies

I'm always up for trying a new chocolate chip cookie recipe. So when our craving for cookies came the other night, I went in search of a recipe that sounded quick and easy. That's where these cookies from Cookie Madness. They're made with Olive Oil instead of butter (perfect, no waiting for butter to soften!) and can be done in one-bowl (easy clean-up!). Anna of Cookie Madness called the "Thick dense and hearty" cookies, "No-brainers" that Sounds perfect to me! I prepared the recipe entirely in the food processor because I was feeling particularly lazy and wanted to get as few things dirty as possible.

I only slightly changed the recipe, but I will post my changes below... Be sure to check out Anna's original post of the cookies HERE.

Olive Oil Chocolate Chip Cookies Makes about 14 - 17 cookies.
*2/3 cup packed light brown sugar
*1/3 cup Olive oil
*1 tsp vanilla
*1 large egg
*1 teaspoon baking powder
*a heading 1/4 teaspoon sea salt
*1 cup AP flour
*1/2 cup oats (old fashioned or quick) – ground in the food processor
*2 heaping tblspns jumbo bittersweet chocolate chips
*2 heading tblspns hershey's special dark chocolate chunks Anna's recipe called for: "2-3 oz (56-85 grams) dark chocolate, cut into chunks" but I always like to cut back on the chocolate in chocolate chip cookies because Dan isn't a big fan... plus I wanted to use a mix of dark chocolate (my fave) and bittersweet (Dan's fave) so thanks to my super-handy-dandy APRON I converted 1 oz to Two Tablespoons... and used: Two heaping tablespoons of each type of chocolate in my recipe... a little over one ounce of each.
*2 heaping tablespoons pecans (I scaled this back a bit too as we're not huge nut people)

Preheat to 350 degrees F. Line a cookie sheet with parchment or a silicone mat.
Grind the oats up in the food processor using the steel chopping blade. When chopped to the desired fine-ness (is that a word?) put in a small bowl. Add the flour, salt, and baking powder to the oats and mix to combine. Set aside.
Mix together the brown sugar, oil, vanilla and egg in the food processor using the dough blade. Add in the flour/oats mixture and blend until combined. Add the chocolate chips and nuts and stir with a spoon.
Using a 1 tablespoons cookie scoop, place dough onto cookie sheets, about 2 inches apart. When baked on the silicone mats, these didn't spread or flatten very much - they spread a little bit more so on the parchment but not considerably. Bake for 11-14 minutes. Cookies are done when edges are slightly golden.

The results? A super duper fast and easy recipe that yielded really great results (I mean, they were all gone in 3). A great recipe when you're really craving homemade cookies, you want 'em FAST, and you're feeling lazy. :)


Anna said...

Hey, thanks for trying them! I haven't made those in a while. I'm in a chocolate chip cookie mood today, though. I might try another Doubletree clone.

Tami said...

I'm always on the lookout for choc. chip recipes, too! I will be trying this one! The cookies looks chewy and good. Boy, now I'm having baaaaad cravings.

Thanks for sharing this recipe!

Eliana said...

These look absolutely wonderful Stephanie. As much as I like to cook and bake I hate washing dishes. So I will be making these in the food processor as well.

Jessica said...

Oh, I so love chocolate chip cookies, and these look lovely! I agree with you, not having to soften the butter makes things so much easier. I can't wait to try this recipe.


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