Tuesday, March 11, 2014

Olive Oil Cookies with White Chocolate Cranberries and Pecans

Love to bake? You can make your baked goods with with the benefits of olive oil! Download a conversion chart by clicking here.
Makes about 4 dozen cookies.

Olive Oil Cookies with White Chocolate Cranberries and Pecans
Olive Oil Cookies with White Chocolate Cranberries and Pecans

  • 1 c. old-fashioned oats (not instant)
  • 2 1/4 c. all-purpose flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 3/4 c. STAR Butter Flavored Olive Oil
  • 1 c. light brown sugar
  • 1 c. sugar
  • 2 large eggs
  • 1 tsp. pure vanilla extract
  • 1 c. white chocolate chips
  • 1 c. dried cranberries
  • 1 c. chopped pecans
  1. Preheat oven to 325.
  2. Sift together oats, flour, baking soda, baking powder, and salt.
  3. In a large bowl, use an electric mixer to beat together the STAR Butter Flavored Olive Oil, brown sugar, and regular sugar until well combined-- it will look like wet sand. Add in eggs and vanilla and beat until light in color. Gradually add flour mixture until all the ingredients are well-incorporated, but be careful to not overmix. Stir in white chocolate, cranberries, and pecans.
  4. Drop cookie dough onto baking sheets by rounded tablespoons, spacing them about 1 inch apart. Bake between 12-15 minutes, until lightly golden around the edges. Cool cookies on the baking sheet for 5 minutes, then transfer them onto a cooling rack to cool completely. If you try to transfer them too early, the weight of all the goodie in the cookies will make them break apart. After cookies are completely cooled, store in an airtight container.

Recipe developed by Tortillas and Honey


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