While I initially came up with this recipe to satisfy the sweet tooth of a lactose-free friend, these cookies are so delicious they have become a regular in the baking rotation. So many samplers have been surprised to learn that the secret ingredient which gives them their unique taste and light texture is extra virgin olive oil. You want to use the best quality oil you can find for this recipe – it doesn’t take a huge quantity but you might not be pleased with the flavour if you use a lesser oil.
- 3/4 cup (185 mL) quick (not instant) oats
- 3/4 cup (185 mL) all purpose flour
- 1/8 cup (30 ml) white sugar
- 1/3 cup (90 mL) packed brown sugar
- 1/4 teaspoon (1.25 mL) salt
- 1/2 teaspoon (2.5 mL) ground cinnamon
- 1/2 teaspoon (2.5 mL) baking soda
- 1 teaspoon (5 mL) vanilla extract
- 1 egg, beaten
- 1/4 cup (60 mL) olive oil
- Preheat oven to 350F. Line a cookie sheet with parchment paper and set aside.
- In a mixing bowl, combine the oats, flour, sugars, cinnamon, salt and baking soda.
- Add the beaten egg and vanilla; mix quickly to combine.
- Drizzle the olive oil over the mixture and stir vigorously to combine thoroughly.
- Let dough rest 10 minutes so that the flour and oats become saturated with the liquids.
- Scoop 1 tablespoon (15 mL)-sized balls of dough and place them 2 inches (5 cm) apart on the parchment-lined sheet.
- Bake in preheated oven for 8 minutes, until the cookies are just beginning to brown at the edges.
- After removing tray from oven, let cool 5 minutes before transferring to a wire rack.
Makes about 18 cookies.