Monthly Archives: April 2011

  • The Best Chocolate Chip Olive Oil Cookies

    April 6, 2011



    Developed in the Edible Shasta-Butte “test kitchen” in
    honor of our best local ingredients.  Thanks Earl!






    Makes about 4 dozen


    • 3 ounces good dark chocolate
    • ¾ cup  Lucero Deluxe Chocolate Olive Oil
    • 1 cup firmly packed brown sugar
    • ½ cup granulated sugar
    • 2 eggs
    • 1 tsp. vanilla
    • 1 ¼ cups whole wheat flour
    • 1 tsp. baking soda
    • 1 tsp. cinnamon
    • ½ tsp. salt
    • 3 cups rolled oats
    • ¾ cup chopped walnuts



    Preheat oven to 350°F.


    1-  Lightly hammer the chocolate into large chunks. (This is most

    easily done with the chocolate still in the bar wrapper) Set aside.

    Beat together olive oil and sugars until creamy.


    2-  Add eggs and vanilla; beat well.


    3-  In a separate bowl, combine flour, baking soda, cinnamon, and

    salt, and then add to the olive oil mixture, stirring well. Stir in the

    oats along with the chocolate chunks and chopped walnuts.


    4-  Drop by rounded spoonfuls onto an ungreased cookie sheet.

    Bake 8-10 minutes or until golden brown


    Cool 1 minute on cookie sheet and then remove to a rack. Enjoy

    one while they're still hot!




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