I know what you are thinking. “What?! Joann is not fattening us up with butter in her cookies like always?” No worries. I made these more out of curiosity rather than trying to be more health conscious. And actually, these were not bad at all. They turned out sweet, savory and moist all in one.
- 1 cup extra virgin olive oil
- 1 cup packed light brown sugar
- 1 tablespoon vanilla extract
- 2 eggs
- 1 cup flour
- 1 tablespoon cinnamon
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 1/4 teaspoon ground cloves
- 1/4 teaspoon nutmeg
- 4 cups rolled oats
- 1 cup dried cranberries (or dried cherries or raisins)
- Preheat your oven to 350 F degrees. Meanwhile line baking sheets with parchment paper or a silicone baking mat.
- Mix together olive oil, brown sugar, vanilla and eggs in a large mixing bowl until blended.
- In a separate bowl, mix together flour, cinnamon, salt, baking soda, cloves and nutmeg.
- Add flour mixture, rolled oats and dried cranberries to olive oil mixture.
- Drop in tablespoon balls on prepared baking sheets.
- Bake for 10-12 minutes.
- Let cool at least 3 minutes before transferring to baking rack to completely cool.
- This recipe yielded 32 cookies. Store in an airtight container for up to 5 days.