Olive Oil Chocolate Chip Pecan Cookies | thegivenschronicles.com

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I’ve been a little lax with my blogging. I was preparing for our Christmas party that went great last week and I will be sharing the many recipes that I decided to cook up for the event. First, I have one more cookie recipe I want to share.

I have made a few chocolate chip recipes before in search of the perfect recipe for our tastes: The Chewy with Pecans and The Best Chocolate Chip Cookies. I was intrigued by the use of olive oil in these cookies, so I said what the heck and got to baking.

They tasted good and stayed soft over the few days it took for me to eat them. The dough was very sticky which was a disappointment; I probably wouldn’t make them over the The Chewy just because of the stickiness. I added 2 more Tablespoons to help, but it didn’t really help. I floured my hands to roll them out, but that became frustrating as well. I ended up using my cookie scoop and that was slightly an ordeal.

Olive Oil Chocolate Chip Pecan Cookies
Adapted from Slice of Feist via The Crepes of Wrath

Ingredients:
2 1/4 cup all-purpose flour
1 1/2 tsp. kosher salt
1 tsp. baking soda
1/4 cup extra virgin olive oil
1 tsp. vanilla extract
3/4 cup granulated sugar
3/4 cup brown sugar
2 eggs
2-4 Tbsp. milk
1 cup semi-sweet chocolate chips
1/2 cup chopped pecans (optional)

Directions:
1. Preheat oven to 375 degrees. Prepare a cookie sheet with parchment paper.

2. Combine the flour, baking soda, and salt in a medium bowl and set aside. Combine sugars, vanilla, and olive oil. Beat in the eggs one a time. Gradually beat in the flour mixture, then add enough milk to make the dough a bit firmer (I used the full 4 tablespoons).

3. Roll the dough into balls with your hands and place on the prepared cookie sheet, and bake for 10-12 minutes, until lightly golden and set. (My cookies took 10 minutes. Be careful because they can over bake). Allow to cool for a bit on the baking sheet, then move to wire rack to finish cooling.