Ingredients
1/2 C SOOC Blood Orange Olive Oil
1 C white sugar
1/2 C brown sugar
2 eggs, slightly beaten
2 T SOOC Blenheim Apricot White Balsamic Vinegar
1 C flour
3/4 C rolled oats
3/4 C oat bran
3/4 C unsweetened coconut
1 t baking powder
1 t baking soda
1 C raisins (optional)
Directions
Preheat oven to 350, rack in the middle position
- Cream Blood Orange Olive Oil, Blenheim Apricot White Balsamic Vinegar, sugars & eggs together.
- Combine all dry ingredients.
- Stir dry into wet and mix well. Add raisins if using.
- Drop by Tablespoonful onto greased sheet.
- Bake for 10 – 12 minutes. (Adjust for personal oven temp and chewiness!)
Makes about 48 cookies
Variations:
Use any mild to medium intensity SOOC Ultra Premium Extra Virgin Olive Oil