Sometimes (just sometimes)….your man might be right
Buttery Butter-Filled Cookies
What a glorious week it has been in Boulder! It started feeling like a true Indian summer…but then I stepped outside and smelled cow poop. You clever city folk might be giggling about that, but this overwhelming odor is what we country folk rely on to detect an approaching snow storm. I’m not a scientist, so I can’t explain why that is. It’s supposed to snow about 6 inches tonight! Boooooo!
Winter is on our heels, which means it’s time to start stocking your freezer with the essentials: cookie dough (rolled into a log and ready to be sliced and baked) and soup.
A couple of nights ago Evan asked me if I could make chocolate chip cookies….but if it would be possible to use olive oil instead of butter. I was kind of insulted by this request. It seems like blasphemy, doesn’t it? It brought on quite the debate. Olive oil in your cookie?! So, I hunted down a popular recipe and decided to do a bake-off. I baked butter-filled and butter-free cookies to see which we preferred. Now, five pounds later….I have declared a winner!
Olive Oil Chocolate Chip Cookies!
Well, my man was right. These olive oil cookies were damn good! They won the contest and even stayed chewy and soft after a few days!
Olive Oil Chocolate Chip Cookies
Recipe Adapted From Chicago Sun-Times
2 1/4 cup flour
1 teaspoon salt
1 teaspoon baking soda
2 eggs
1/4 cup extra virgin olive oil
3/4 cup granulated sugar
3/4 cup brown sugar
1 teaspoon vanilla extract
1 cup chocolate chips
A dash of rice milk or milk
Combine sugars, vanilla and oil first. Then slowly add the eggs. Now add all of your dry ingredients and chocolate chip cookies. Now add just a dash of milk…or just enough to bring the dough together in a firm ball.
Preheat oven to 375 degrees. Bake until just golden, about 10-12 minutes.
The Real Thang
Recipe Adapted From Everyday Food
3 and 1/2 cups all purpose flour
1 1/4 teaspoons baking soda
1 1/4 teaspoons baking powder
dash of salt
1 1/4 cups unsalted butter, room temperature
1 1/2 cups packed dark-brown sugar
1 cup sugar
2 eggs
1 1/2 teaspoons pure vanilla
2 cups semi-sweet chocolate chips
Bake at 375 degrees until just golden!
If you are looking for a killer gluten-free cookie recipe…look HERE!
I’m definitely going to make these. Thank you!
Hmm, I’m starting to love Olive oil more and more. My favorite Zucchini Muffins are made with EVOO(Don’t you hate Rachel Ray when she says that!)too.
I wish we had snow….bahumbug.
Oh I’ve got to try this! Looks awesome.
I vouch for the deliciousness of these, I couldn’t even tell the difference between these and the buttery ones except that the olive-oil kind stayed chewy. mmmmm!
Olive oil? That means they are healthy, right?!
I must try these!
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Olive oil is very tasty and it has very low saturated fats.:,;