April 16th, 2020
The easiest recipe ever and only two bowls to clean! And a measuring cup, and a spoon, and a fork, and the pans. Close enough. Tonight I was looking to bake a midnight snack, which cost me at least half an hour of scrolling through recipes. As we are running low on butter, I wanted to find a butterless recipe. I discovered a whole trend of olive oil recipes! I love olive oil. So much. Sometimes I think about drinking olive oil by the glug. Glug is a word that can only be used for olive oil, I’ve decided.
This cookie is lighter than a classic peanut butter cookie but still delicious. It’s a small batch that yielded a dozen cookies for me, three less than what the recipe from Food52 predicted. A mildly sweet, surprisingly fluffy cookie with a complementing sprinkle of salt. So good. And a dozen makes a perfect amount for a four-way split midnight snack.
Ingredients:
- 3/4 cup oats
- 3/4 cup flour
- 6 tbsp brown sugar (or 3/8 cups)
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1/2 tsp baking soda
- 1 egg
- 2 heaping tbsp peanut butter
- 4 tbsp olive oil (or 1/4 cup)
- 1 tbsp vanilla extract
Directions:
- Mix dry ingredients and wet ingredients in separate bowls until each thoroughly combined.
- Mix wet and dry ingredients until incorporated.
- Refrigerate for at least 15 minutes.
- Shape into balls and bake in 350F oven for 11 minutes.
- Let stand for at least 5 minutes. Enjoy!
