Add A Citrus Twist to Oatmeal Raisin Cookies For a Sweet Surprise

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ann-and-lex-chm_dec15_holidaycookies-3270_small“Five years ago I was asked to attend a cookie exchange. At the time I was totally obsessed (and still am) with our Blood Orange Infused Olive Oil. I was also totally obsessed with learning to bake with extra-virgin olive oil as a butter replacement. OK, here goes with my third obsession – dried Michigan cherries. The only cookie I really care about is an oatmeal cookie so I married my tried-and-true oatmeal-raisin cookie recipe with my three obsessions and added Tangerine Dark Balsamic in place of vanilla extract for an added kick. The underlying citrus flavor along with the cherries makes for a ‘sweet’ surprise to an old favorite.
Glenda Keenan, co-owner of Blue Sky Oil & Vinegar
Blood Orange Oatmeal Cookies with Dried Cherries

1⁄2 cup Blood Orange Infused Olive Oil
3⁄4 cup brown sugar, tightly packed
1⁄2 cup raw cane sugar
2 eggs
1 Tbsp. Tangerine Dark Balsamic
1½ cups unbleached flour
1 tsp. baking soda
3 cups uncooked oats
1 cup dried (Michigan) cherries

Heat oven to 350 degrees. In a large bowl, mix (by hand) the oil and sugars until well blended.

Add the eggs and blend until eggs are totally incorporated into the mixture. Add the balsamic and blend well.

In a separate bowl, mix flour and baking soda together thoroughly and add to the oil, sugar and egg mixture by ½-cup increments and blend well.

Add the oats and incorporate thoroughly. Add the cherries and incorporate well.

Drop large spoonfuls of the dough onto a lightly greased baking sheet. Bake for 8 to 10 minutes until they are slightly brown around the edges.

This recipe can also be made into bars by pressing the mixture into a lightly greased casserole dish. Bake for 30 minutes, cool and cut into bars.

Photo by Briana Brough
Photo by Briana Brough

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Chapel Hill Magazine

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