I am a cookie fanatic. I love baking all sorts of desserts, but this time of year, cookie baking is my favorite thing to do. I received some cookies from the Plenish Oil folks and tried them in my kitchen…and loved them!
So here is my Holiday gift to you all! Besides world peace and warm family gatherings, I wish you all a wonderful cookie baking experience!
Sincerely,
Mary Petersen and the CAFÉ Team
Chocolate Chip Cookies (with a twist!)
Ingredients
1 ¼ c flour
1 tsp baking soda
½ tst salt
1 ¼ c quick-cooking oats
¾ c Plenish high oleic soybean oil (or veg oil)
½ c granulated sugar
¾ c brown sugar
2 tsp vanilla
1 egg
1 c chocolate chips
1 c dried cranberries (I used cranraisins)
Preheat oven to 375 degrees
Sift first four ingredients together, set aside.
In a large mixing bowl, beat oil and sugars together until well mixed
Add vanilla and eggs, beat well
Add sifted dry ingredients to creamed mixture, mix well
Add chocolate chips and dried cranberries, mix well
Take a TBS of dough and roll into ball
Place each ball 2” apart on an ungreased cookie sheet
Bake in preheated oven 8-10 min
Remove cookie sheet from oven and place cookies on cooling rack
Yield: Approximately 3 dozen cookies
Chef’s Tip: If the dough is refrigerated before forming balls, the cookies will “puddle” and keep its shape Thanks to the folks of Pioneer who shared this recipe with me. Plenish oil has 0g trans fat and has an Oleic content of more than 75%, the highest of any soybean under commercial development and similar to olive oil.
