As usual, I was craving chocolate chip, but unfortunately there was no butter. I could have driven to the store for some, but in the spirit of using what’s on hand, I tried chocolate chip cookies made with oil.
They came out of the oven looking quite pretty and they taste pretty good too! And while you may miss the butter flavor, you will get plenty of flavor from the chocolate, nuts and vanilla. I used a full teaspoon of vanilla, but you could even use a little more. Coconut might be a good addition as well. And if you want to make these somewhat more nutritious, you could use white whole wheat flour.
Update: Since making these for the first time in 2008, I’ve made them dozens of time since
- 1 1/2 cups (185 grams) all-purpose flour -- fluff up before scooping and sweep carefully or weigh out 6.7 oz.
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup (50 grams) granulated sugar
- 1/2 cup (100 grams) packed light brown sugar
- 1/2 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla
- 1 1/2 cups chocolate chips (more chocolate to compensate for the missing butter!)
- 1/3 cup toasted walnuts (nut flavor to compensate for the missing butter!)
- 3/4 cup Rice Krispies (optional)
- Preheat oven to 350 degrees F.
- Stir together flour, soda and salt. Set aside.
- Whisk together both types of sugar, oil, egg and vanilla. Add flour mixture to oil mixture and stir just until blended. Stir in chocolate chips and walnuts.
- Add Rice Krispies if desired
- Using a tablespoon measure, scoop up dough and shape into tight rounds of about ¾ to 1 inch. Space them about 2 inches apart on two ungreased cookie sheets. The mounds should be bursting with chips(note: if the dough balls seem really dry, press them down a little bit). Bake for 8-10 minutes. Cool for 2 minutes on cookie sheet, then transfer to a wire rack to continue cooling.
- Makes about 2 dozen