Buying a new brand of olive oil can be a gamble. Sometimes you get what you pay for, but sometimes you don’t. Right now I have four different bottles open — two are awesome, one is cheap but reliable and the last we spent too much money on. It has flavor, just not quite the kind we wanted, therefore I’ll be using it in baking. The first thing to come out of the oven? Extra Virgin Oatmeal Cookies!
The flavors of olive oil and orange always go so well together, and the texture of the cookies is soft but dense with crispy edges. Also, they stay fresh! I left some in the cookie jar overnight and they are just as good as they were yesterday. Another bonus is that this is a one bowl oatmeal cookie recipe that doesn’t require an electric mixer. You just dump everything in the bowl and stir. Having a good citrus zester makes life easier. Right now I’m using one by Deiss. I received it as a gift a while back and was hesitant to use it as I am dedicated to my other zester, but this one seems a little more efficient. At any rate, now I’m kind of glad the olive oil didn’t work out because it inspired these cookies.
Update! I took some leftover dough from yesterday and squashed it into a square shaped cupcake pan. I think I like this shape even better.
Extra Virgin Oatmeal Cookies
- 1 1/2 cups all-purpose flour 6.8 oz, (weigh flour or stir before measuring)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2/3 cup light brown sugar
- 1 cup quick cooking oats old fashioned might work
- 1/2 cup extra virgin olive oil
- 2 large eggs
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
- 3/4 cup chopped walnuts
- 1/2 cup dried cranberries coarsely chopped
- Preheat the oven to 375 degrees F. Have ready parchment lined baking sheets.
- In a large mixing bowl, thoroughly stir together flour, baking soda and salt. When thoroughly mixed, add the sugar and oats. Stir until blended.
- Make a well in the center and add olive oil, eggs, orange zest and vanilla. Stir everything together, then stir in the nuts and cranberries. You should have a thick, smooth, dough, though the oil may make it slightly crumbly.
- Using generously rounded tablespoons shape dough into about 24 balls.
- Arrange balls 2 1/2 inches apart on each baking sheet. Press the balls down slightly to make 3/4 inch thick rounds.
- Bake one sheet at a time on center rack for about 10 minutes or until the cookies are set and the edges brown.. Let cool on baking sheet for about 3 minutes, then carefully transfer to a wire rack to finish cooling.