Friday, 18 January 2013

Cookies All Around!

It’s like Christmas in January:  

On Thursday afternoon I got a call from the city Building Division - they had approved not only our garage roof building permit, but also our house renovation building permit! (Yes, it only took 2 days!)

Hallelujah and pass the hammers, ‘cuz it’s ON!

Now, if you really want to show your appreciation for someone, you bake them cookies, right?

So of course I stayed up late baking cookies.  Given the limitations of the kitchen in the hovel we’re currently living in, I should have made a small batch... but no... I made 10 dozen.  One dozen at a time, because the oven is small, and only has one rack, and I only have 2 small baking trays.  Fortunately, I do know where my parchment paper is, so none of the cookies burned on the bottom or stuck to the pans.

I used some of the Snickerdoodle batter we bought as a fundraiser (those are the ones on the bottom) and then I made my daughter’s famous chocolate chip oatmeal cookies, the ones with olive oil instead of butter.

Emi’s Chocolate Chip Oatmeal Cookies with Olive Oil 

You know you want one!


  • 1/2 c. plus 1 tbsp olive oil
  • 1 c. packed brown sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 c. all-purpose flour
  • 1 ½ c. quick oats (NOT instant or large flake)
  • ½  tsp cinnamon
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 c. chocolate chips


  1. Preheat oven to 375 ° F, line a baking sheet with parchment paper (or silicone mat)
  2. In a large bowl, mix olive oil, brown sugar, egg and vanilla.
  3. In a medium bowl, combine flour, oats, cinnamon, baking soda and salt.
  4. Stir dry ingredients into oil/sugar/egg  mixture, then stir in chocolate chips.
  5. Drop by teaspoonfuls onto lined baking sheet, 2” (5 cm) apart.
  6. Bake for 10 - 12 minutes, until just turning golden (don’t over bake).
  7. Cool on a cooling rack.

Makes 4 dozen, using a 1 tbsp spring-releasing scoop (y’know, like a mini ice cream scoop).  But those were rather small cookies - Emi makes them bigger, so she only gets 2 dozen out of a single batch like this.

Like most cats, ours like olives, and they can smell the olive oil in these (I can’t when I use “light-tasting” olive oil like i did today, but they still can!).  Enter the furry sharks!

So I hid the cookies in a locked cupboard to finish cooling. (After I tested 4 or 6 or so...)


  1. olive oil! wow very cool, and cats that like olives weird. I have one cat that loves orange peels! licks the peels and your fingers after peeling an orange!!

  2. and congratulations on the permits!!!

  3. Diane agreed to try these cookies today, like a good husband I swooped in and added 1/2 a cup of peanut butter. Let you know how it goes.

    I find peanut butter in oatmeal cookies makes them lighter and slighly crunchy... I really like the texture...

    Of course that's a love it or hate it thing (and in some sad cases, flat out kill you), let you know how these go :)


    1. rest of the jury is out still, but i'm not impressed. I think their too salty... Have to ask Diane when she gets home... If there's any left.


    2. Interestingly, the ones that I sorta forgot about (you know your life is crazy when you forget about cookies in your house) in the cupboard softened up just a little by the end of a week and were even better than when I first made them. Well, not better than when they were warm and gooey out of the oven, but better than they were after they'd cooled and hardened. If your peanut butter has salt in it, then yes, you'd have to cut back on the salt you add. Or, come to think of it, these are a wee bit salty - imagine if they were made as intended with salted butter! I tend to scant the salt in all my recipes.

  4. They turned out great! I didn't even notice the olive oil substitution. I got this really cheap no name light tasting olive oil and used 1/2 butterscotch chips and 1/2 President's Choice semi-sweet chocolate chips. I think the latter were actually better than the Chipits brand, as they were very melted instead of still being a hard piece of chocolate in the cookie. But pretty much any way you slice it, cookies are never bad!