Taken from the pages of The Olive Oil & Vinegar Lover's Cookbook, Emily Lycopolus delivers a truly unique take on a classic recipe. These fruity and moist cookies are festive with with the taste of Blood Orange and Cranberry Pear in every bite.
Alternatives: This recipe is one that we enjoy year round - change up the Cranberry Pear White Balsamic for Dark Chocolate Dark Balsamic for a more classic take. Want dramatic and extra Sweet? Use Black Cherry Dark Balsamic. Use Coconut White Balsamic with Persian Lime Olive Oil for a tropical twist.
Ready in 12 minutes. Makes approx. 24 cookies.
Ingredients:- 1/2 cup Blood Orange Olive Oil
- 3/4 cup light brown sugar, packed
- 1 egg
- 2 tbsp Della Terra Cranberry Pear White Balsamic
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp sea salt
- 1 cup rolled oats
- 1/2 cup dried cranberries
- 1/2 cup white chocolate chips
Directions:
- Preheat oven to 350ºF and line a baking sheet with parchment paper.
- Whisk olive oil with sugar until lwell combined. Add egg and vinegar and beat batter until light and frothy.
- Sift flour and baking powder over wet ingredients and add salt.
- Mix everything 2 or 3 times to just combine and add oats and mix to fully combine.
- Mix in cranberries and chocolate chips evenly.
- Crop 1-2 Tablespoons 2 inches apart on prepared cookie sheet.
- Use fingers to gently press to flatten cookies to about 1/2 thick and 2 inches in diameter.
- For soft cookies bake for 8-10 minutes. For a crisper cookie bake for 10-12 min.
- Transfer to wire rack and cool. Store in airtight container on counter for up to 1 week.
