Author Notes
Take your typical oatmeal cookie to a whole new level. Made with honey and sprinkled with sea salt, these cookies strike the perfect balance of salty and sweet, featuring Bertolli Extra Light Tasting Olive Oil. —Bertolli Olive Oil
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Ingredients
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1/4 cup and 3 tbsp.
Bertolli Extra Light Tasting Olive Oil
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1
Large egg
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1 teaspoon
Vanilla extract
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2 tablespoons
Hot water
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2 tablespoons
Honey
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1/2 cup
Sugar
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1 cup
All-purpose flour
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1/2 teaspoon
Cinnamon
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1/4 teaspoon
Salt
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1 cup
Rolled oats
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1/2 cup
Almond meal
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1/2 teaspoon
Baking soda
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2/3 cup
Chocolate chips
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1-2 teaspoons
Coarse sea salt for sprinkling
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Bertolli Extra Light Tasting Olive Oil Spray
Directions
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Preheat the oven to 325°.
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In a large bowl, mix the egg, vanilla, water, honey and sugar. While mixer is still on low, slowly pour in olive oil. In a separate bowl, sift the flour, cinnamon, salt, oats, almond flour and baking soda together. Gradually add the dry mixture to the wet mixture and stir until well combined. Lightly mix in the chocolate chips until just incorporated.
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Prep cookie sheet by spraying with Bertolli Extra Light Tasting Olive Oil. Drop about 2 tablespoons of the dough onto the cookie sheets, leaving at least an inch of space between them. Sprinkle cookies lightly with sea salt before baking. Bake for 12-15 minutes, or until the edges of the cookies start to turn golden brown.
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