Olive Oil Peanut Butter Chocolate Chip Oatmeal Cookies
Mixed Berry Crisps with Olive Oil Crumble by Jessie Sheehan
August 5, 2020
Perfect Pasta for a Long Ride
August 11, 2020
Olive Oil Peanut Butter Chocolate Chip Oatmeal Cookies
These cookies check all the boxes: salty, sweet, nutritious and delicious! They’re packed with good for you carbs, which makes them a great breakfast cookie, or fuel for your workout! Peanut butter provides some protein and staying power, while that added salt sprinkle will help you stay hydrated on a hot bike ride (throw a few in your back pockets and start pedalling!)
Pair Recipe with Olive Oil Peanut Butter Chocolate Chip Oatmeal Cookies with:
Olive Oil Granola Parfait with Berries
Similar Colavita Recipes:
Quinoa Oat Clusters with Fruit and Nuts
Energy Balls
Ingredients
Directions
Preheat your oven to 350°F and line a baking sheet with parchment paper.
In a medium bowl, combine the flour, oats, sugar, salt and baking soda. Whisk to
combine.
In a large bow, mix together the Colavita olive oil, egg, and peanut butter.
Mix the dry ingredients into the wet with a spatula.
Stir in the chocolate chips.
Refrigerate the batter for 15 minutes or up to 24 hours. Chilling the batter will prevent the
cookie from spreading too much while it bakes.
Using an ice cream scoop or large spoon, scoop tablespoon sized amounts of the cookie
dough onto the baking sheet, leaving 2” in between.
Sprinkle the tops of the cookies with a little flaky sea salt.
Bake for 15 minutes. Remove from the oven and allow to cool on the baking sheet for 5
minutes. Then place the cookies on a cooling rack to cool completely.
Shop this recipe
Ingredients
Directions
Preheat your oven to 350°F and line a baking sheet with parchment paper.
In a medium bowl, combine the flour, oats, sugar, salt and baking soda. Whisk to
combine.
In a large bow, mix together the Colavita olive oil, egg, and peanut butter.
Mix the dry ingredients into the wet with a spatula.
Stir in the chocolate chips.
Refrigerate the batter for 15 minutes or up to 24 hours. Chilling the batter will prevent the
cookie from spreading too much while it bakes.
Using an ice cream scoop or large spoon, scoop tablespoon sized amounts of the cookie
dough onto the baking sheet, leaving 2” in between.
Sprinkle the tops of the cookies with a little flaky sea salt.
Bake for 15 minutes. Remove from the oven and allow to cool on the baking sheet for 5
minutes. Then place the cookies on a cooling rack to cool completely.
2 Comments
Does this recipe really use 5 cups of olive oil? I want to make them but this seems excessive.
Hi Carol, So sorry for this typo. The correct amount is 5 tablespoons. We hope you make the recipe!