Adapted from one of my all-time favourites. NO MORE butter, substituted Fused Orange Olive Oil (1/2 cup versus 3/4 cup of butter or margarine, check out our butter conversion chart!). A bit of Cranberry-Pear White Balsamic Vinegar and all the rest was unchanged.
Ingredients
1/2 cup Fused Orange Olive Oil;
1 1/2 Cup brown sugar
2 eggs, slightly beaten
2 tbsp Cranberry-Pear White Balsamic Vinegar
1 Cup flour
3/4 cup Quaker oats
3/4 cup oat bran
3/4 cup unsweetened coconut
1 tsp baking powder
1 tsp baking soda
1 Cup dried cranberries (optional)
Directions
Preheat oven to 350°F, rack in middle position.
Cream Orange Olive Oil, Cranberry Pear Balsamic, sugars & eggs together.
Combine all dry ingredients.
Stir dry into wet and mix well.
Add dried cranberries, if using.
Drop by tablespoonful onto a greased sheet.
Bake for 10 – 12 minutes. (Adjust for personal oven temp and chewiness!)
Makes about 48 cookies
Alternatives
Ultra Premium Extra Virgin Olive Oil– mild and medium would be best
Persian Lime Olive Oil
Caribe Coconut White Balsamic Vinegar
Blenheim Apricot White Balsamic