What do you guys bake when you’re baking your feelings? I tend to go the chocolate chip cookie route. They just taste all homey-like. They’re comforting, ya know?
It’s even better if I happen to have all the ingredients on hand. So when I stumbled across these cookies and read about their toffee-like flavor I knew I needed them to happen immediately. And they are totally toffee-tastic. So get ready.
And there is no butter allowed in these cookies. Just olive oil and a bit of extra kosher salt. So you don’t have to wait for butter to soften, and you don’t even have to chill the dough. Wam, bam, thank you ma’am.
P.S. These guys would be so much prettier with big chunks of chocolate, but I only had minis on hand. But mostly just know that these guys are chewy, dreamy, and breezy.
Olive Oil Chocolate Chip Cookies {makes about 30}
Recipe adapted from Slice of Feist via Crepes of Wrath
Ingredients:
- 2 1/4 cups all-purpose flour
- 1 1/2 t kosher salt
- 1 t baking soda
- 1/4 cup extra virgin olive oil
- 1 t vanilla extract
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 2 eggs
- 1-2 T milk, optional
- 1 heaping cup semi-sweet chocolate chips
Directions:
- Preheat your oven to 375°F. Line a few baking sheets with parchment paper.
- Whisk together the flour, salt, and baking soda. Using an electric mixer, beat together the olive oil, vanilla, and sugars until it looks like wet sand. Add the eggs one at a time and beat until mixed in completely. With the mixer on low beat in the flour mixture gradually until just mixed. Add a tablespoon or two of milk if the batter is too dry. If the batter is too wet, add flour a tablespoon at a time until handle-able. Stir in the chocolate chips.
- Using a spoon scoop mounds onto the prepared baking sheets. Bake for 9-11 minutes or until the edges are just starting to turn golden. Transfer to a wire rack to cool. Eat at least 4 since these are healthy, butter-less cookies.
YAY! Click HERE for a printable PDF of the recipe above.
Messy nails are a sign of a messy home.
Wait… Messy nails are a sign of a messy mind? I guess I’ve got some organizing to do in my noggin, and a mani to do on my nails.
I am so excited to make these! did you use a light or virgin-y olive oil?
p.s…messy nails=busy, creative ladies! know it!
I totally used virgin-y olive oil. You couldn’t really taste it, but light would also work fabulously!
P.S. Whew!
Those cookies look killer. I always have room in my heart for chocolate chip cookies.
Thanks, Heather! I too, always have room in my heart for chocolate chip cookies. You just can’t have too many variations, right?
What a great idea! Definitely need to try this one.
Have a great weekend.
: ))
Jen
Oh, I hope you make them! They’re the best at being so easy breezy! The perfect casual weekend cookie, I’d say. 🙂
I just visited from Jen at Awesome Whitfield Blog. Love it all, trying these cookies first. I subscribed bc I seriously need some kitchen inspiration and your recipes are speaking my language.
Yay! I’m glad you found me! I hope you love these cookies. They’re super-tasty. <3
I am so behind! Where have these cookies been all of my life? I want toffee-like, olive oil, choco chip cookies!
Oh man! Yes!
What now!!! This looks so great. I must make them. But it`s 11 at night. That doesn`t matter, it`s going down tonight!
Yes! I hope you loved them!
YOU MISSY, are a life saver. I didn’t have butter on hand, but a lot of olive oil! Making these now, thank you!
Yes! They are super-tasty. 🙂
Oh, and I’ll eat at least four ;D
I made a post showing the cookies I made and linked back to you.
http://farmhousememoir.tumblr.com/post/24492225802/wish-i-wouldnt-have-so-much-cookie-dough-so-i
These are so amazing, thanks, and sorry for spamming your comments section! 😀
Oh awesome! I’m so glad you loved them as much as I do! You can comment as much as you want. 🙂
Thanks for this recipe! I was out of butter, but wanted to bring cookies to a potluck and these fit the bill! Everyone loved them and it did seem easier to get them just right than it sometimes is with butter. This does make a relatively small batch, which is a good and bad thing…
These cookies turned out wonderfully! I have used oil in my cookies in the past, but haven’t done so in a while. On another note, I substituted half of the white flour for white whole wheat flour to increase the goodness of fiber. A step healthier, too. Thanks for a great recipe. This is a keeper 😉
Are these chewy on the inside but crispy on the outside?
Yep! So good. They get a bit firmer in a couple days, but nothing dunking them in milk won’t fix. 🙂
Hi there
Just made them with dairy free chocolate and goats milk!!
My two small boys are dairy free and we had lots of dairy free Easter Eggs left that they just didnt like the taste of… now they are happily tucking into some amazing cookies.
Thanks lovely xx
V
I had bookmarked this recipe for a long time but was finally able to get the ingredients to make it and when I tell You They Were Great,I Truuuly mean It . My friends said these could definitely sell for big bucks Lol. I had Put soy milk in mine and a bit of extra chocolate chips. This Is My NEW Favorite Recipe, screw everything else Lol kidding bt these are forever awesome.
Hi there! These look so great! Definitely Would like to try!!!
Can i know the length of your scoop?
and should i flatten the scoops of dough on the baking sheet?
thanks a lot! 🙂
Making them now. Eat better America has a very similar recipe but using canola oil & whole wheat flour… very good. I’m sure these will be awesome, too. Thanks!!!! Pinned it.