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)


Preheat oven to 350, rack in the middle position

  1. Cream Blood Orange Olive Oil, Blenheim Apricot White Balsamic Vinegar, sugars & eggs together.
  2. Combine all dry ingredients.
  3. Stir dry into wet and mix well. Add raisins if using.
  4. Drop by Tablespoonful onto greased sheet.
  5. Bake for 10 – 12 minutes. (Adjust for personal oven temp and chewiness!)

Makes about 48 cookies


Use any mild to medium intensity SOOC Ultra Premium Extra Virgin Olive Oil

Persian Lime Olive Oil

Caribe Coconut White Balsamic Vinegar

Pomegranate Quince White Balsamic Vinegar