Orange and Dark Chocolate Chip Cookies
Ingredients
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1-1/2 cup
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rolled oats, ground
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1 cup
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pecans, roughly chopped
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2 cups
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whole wheat flour
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1 teaspoon
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baking soda
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1 teaspoon
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salt
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1/2 cup
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unsalted butter, softened
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1/2 cup
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Extravagonzo Blood Orange Infused Olive Oil
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2/3 cup
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granulated sugar
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2/3 cup
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light brown sugar
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2
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eggs, extra large
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2 teaspoons
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Nielsen Massey Vanilla
Vanilla Selections Options
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12 ounce
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Bittersweet Chocolate Baking Chips, 60 percent Cacao
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Cooking Instructions
Preheat oven to 350 degrees F. Coat 2 baking sheets with cooking spray.
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, granulate sugar, brown sugar, eggs and vanilla. Beat until smooth and creamy. With the mixer running on low, add the dry indregients. Beat until just comvined. Stir in baking chips and pecans.
Drop the cough by heaping teaspoonfuls, at least 1-inch apart, onto the prepared baking sheets. Bake cookies, 1 sheet at a time, until firm around the edges and golden on top, about 10 minutes. Cook the cookies for 2 minutes on the bakig shets, then transfer to wire racks to cook completely.
Makes approximately 3-1/2 dozen cookies.
Equipment List