What to do when your family is at home and raiding the cabinets and refrigerator for snacks to eat? Snacks are expensive! For something salty, instead of chips (which I refuse on principle to buy) I love to make air-popped popcorn and toss it with extra-light olive oil and salt. For something sweet, I've been tweaking this cookie recipe for years, and think this version is pretty darn good!
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Oatmeal Chocolate Chip Cookies
1 1/4 cup packed dark brown sugar
1/2 cup sugar
3 tsp vanilla extract
1/2 cup extra-light olive oil *
3/4 cup milk
2 cups flour
1 tsp baking soda
1 tsp salt
2 1/2 cups rolled oats
6 oz semi-sweet chocolate chips
4 oz toffee pieces
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*NOTE: Although it sounds surprising, I love using extra-light olive oil for baking. It has no unpleasant taste, even for the most delicate substances such as frostings.
Oven 350F. Mix together the brown sugar, white sugar, vanilla, olive oil, and milk. Sift and add the flour, baking soda, and salt. Stir in oatmeal. Stir in chocolate chips and toffee pieces. Drop cookie dough by teaspoonfuls onto greased trays (I use parchment paper) and bake about 8-10 minutes or until golden. Cool and eat.
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