OLIVE OIL BANANA BREAD OATMEAL COOKIES
Serves 1430 mins prep15 mins cook
Soft and gooey in the middle, crispy on the edges, and have the most incredible depth of flavor thanks to @getgraza “Sizzle” Extra Virgin Olive Oil ✨
0 servings
What you need
Instructions
Start by making the cookie dough. In a medium bowl, whisk together the flour, “grazola” granola, cinnamon, baking soda, baking powder, and salt. Set aside. In a separate large bowl, add the olive oil, brown sugar, granulated sugar, mashed banana, egg yolk, and vanilla. Whisk until well combined. Add the dry ingredients into the wet, and fold until just combined. Add in the chocolate chips and fold again until evenly dispersed. Cover the dough and place in the fridge to chill for at least 2-4 hours, preferably overnight. Once ready to bake, preheat the oven to 375F, and line 2 baking sheets with parchment paper. After the dough has chilled, remove the dough from the fridge (let sit for 15 minutes if it’s too hard to scoop) and use a large cookie scoop (3 tbsp) to scoop and drop balls of dough onto the baking sheet. Press extra chocolate chips on top if desired. Bake at 375F for 12-14 minutes, or until the middle still looks soft, but the edges start to get golden brown. Remove and let cool on the pan for 5-10 minutes, then transfer to a wire cooling rack. Sprinkle with flaky sea salt, if desired. Enjoy!View original recipe