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

  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

Variations:

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