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Orange and Dark Chocolate Chip Cookies

Orange and Dark Chocolate Chip Cookies


1-1/2 cups rolled oats, ground
1 cup pecans, roughly chopped
2 cups whole wheat flour
1 teaspoon baking soda
1 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup Extravagonzo Blood Orange Infused Olive Oil or regular extra-virgin olive oil
2/3 cup granulated sugar
2/3 cup light brown sugar
2 eggs, extra large
2 teaspoons vanilla
12 ounces bittersweet chocolate baking chips, 60 percent Cacao

Cooking Instructions

Keep your cookie jar full with these tasty Orange and Dark Chocolate cookies. The orange infused olive oil adds a subtle citrus flavor. If you don't have a suitable infused oil, use regular extra-virgin olive oil and add grated zest from one orange. Makes about 3-1/2 dozen cookies

1. Preheat oven to 350 degrees F. Coat 2 baking sheets with cooking spray.

2. Grind oats and chop pecans in a blender or food processor. Transfer oats to a bowl and stir in flour, baking soda and salt and set aside. Set pecans aside. Beat butter in a large bowl with an electric mixer until lightened in color and fluffy. Add oil, granulated sugar, brown sugar, eggs and vanilla. Beat until smooth and creamy. With the mixer running on low, add the dry ingredients. Beat until just combined. Stir in baking chips and pecans.

3. Drop dough by heaping teaspoonful, at least 1-inch apart, onto prepared baking sheets. Bake cookies, one sheet at a time, until firm around the edges and golden on top, about 10 minutes. Cool cookies for 2 minutes on baking sheet, then transfer to wire rack to cool completely.

Equipment List

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