The Best Chocolate Chip Olive Oil Cookies

April 6, 2011

Chocolate Chip Olive Oil Cookies

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

3 ounces good dark chocolate

¾ cup Lucero Chocolate Olive Oil

1 cup firmly packed brown sugar

½ cup granulated sugar

2 eggs

1 teaspoon vanilla

1 ¼ cups whole wheat flour

1 teaspoon baking soda

1 teaspoon cinnamon

½ teaspoon salt

3 cups rolled oats

¾ cup chopped walnuts

Preheat oven to 350°F. 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. Add eggs and vanilla; beat well. 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. 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 are still hot! Makes about 4 dozen

3 thoughts on “The Best Chocolate Chip Olive Oil Cookies”


  • cynthia cain

    10:08 am ON October 22, 2011

    These cookies are very good! My test tasters liked them. This recipe will definately go into my cookie recipe file. If baking for people with nut allergies, raisins would work equally well in place of walnuts.

  • patty s daly

    3:33 pm ON January 8, 2012

    Just made a batch of cookies for the Owens branding crew - they were a big hit!

  • Vicki shiveley

    8:45 am ON October 6, 2012

    I made a batch of these cookies just this week and all I can say is yummy! I gave some to family and friends and got the same response. Congrats guys, I think you have a winner!

Leave a Comment