In this post, I’m sharing with you the recipe for oatmeal raisin cookies with healthy olive oil.
I’m not a big fan of sweets, but I’m a cookie devourer. Not any cookies, though: I like them simple, crunchy, and with lots of spices. This oatmeal raisin cookies recipe is a specialty I bake and re-bake all year long, so much I love it!
Oatmeal cookies from scratch
They’re oatmeal raisin cookies from scratch, from my childhood recipe book. When I began collecting, testing, and keeping the recipes that I really liked.
Olive oil instead of butter
The original recipe gave delicious cookies, but with years, by substituting butter with olive oil, it has gained more flavor and crunchiness.
Replacing butter with olive oil is a constant in my life. It is a healthy choice, but I must admit most of the time, it is just an Italian kitchen habit. You can run out of butter, but it’s almost impossible to run out of olive oil. So you learn how to use it in EVERY recipe.
Please, please, please… don’t use cheap olive oil, always opt, at least for the extra-virgin: not because you are cooking (or baking) with it, it means you are not ingesting it too.
oatmeal raisin cookies with olive oil recipe
- 2 eggs
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 5 tablespoons extra-virgin olive oil
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1.5 cups oatmeal
- 1 cup all purpose flour
- 1 cup raisins
Heat the oven to 180°C/350°F.
Beat the eggs, sugars, olive oil, baking powder and soda, cinnamon, and salt.
Add the oatmeal, flour and raisins and mix to incorporate.
Use a scoop to place the cookie dough on a baking sheet (lined with parchment paper).
Bake the cookies for 8-12 minutes, until golden. Time depends on your oven and the cookies size.
You're obviously going to have one right now, aren't you? Good girl (boy)! You can store the others in a hermetic glass jar, for freshness. Or freeze them for later delights!
Enjoy your crunchy oatmeal cookies!