Olive Oil Oatmeal Cookies

by Rose Pecci

Soft and chewy, these Olive Oil Oatmeal Cookies are quickly becoming a favorite. Nothing will ever outdo the classic Chocolate Chip Cookie but the touch of cinnamon and the texture from the oats keep your tastebuds looking for the next bite. Not to mention the sprinkle of flaky salt on top. I mean, if you’re not adding salt to the top of your cookies are you even enjoying them?! If you haven’t done it before, I highly suggest giving it a go. You won’t be disappointed. 

Olive Oil Oatmeal Cookies with Chocolate Chunks and Sea Salt on a wire cooling rack.

The grocery list.

  • Old fashioned oats – I prefer to use old fashioned oats for oatmeal cookies, they make them nice and chewy. 
  • All-purpose flour – What’s the difference between bleached and unbleached flour? Personally, I always use unbleached flour; it is less processed and doesn’t have the added chemicals that bleached flour has. Also, unbleached flour has a higher protein content and will add structure to your baked goods. Truthfully, there isn’t really a noticeable difference between baked goods with bleached and unbleached flour, but I prefer the option with less harmful chemicals.
  • Kosher salt – I’m a firm believer of adding salt to baked goods. It enhances the flavor of the other ingredients.
  • Baking soda – Baking soda will make your cookies light and fluffy. Oatmeal cookies are a relatively dense cookie, and the baking soda will lessen that a bit so your cookies aren’t too heavy. 
  • Cinnamon – The appeal of oatmeal cookies is their chewy, buttery texture, but they can be lacking in flavor. I add a touch of cinnamon for a little boost of flavor. 
  • Olive oil – Adding olive oil to baked goods seems so sophisticated to me, but really it should be more normalized. It adds a great flavor and makes the texture of your baked good silky and moist. 
  • Granulated sugar – The chocolate chunks in this oatmeal cookie recipe add a lot of sweetness so not much sugar is necessary. 
  • Eggs – Egg yolks and whites play different roles in baked goods. For this recipe, use one whole egg and one yolk. The yolk will give your cookies a chewy texture. 
  • Chocolate chunks – I think chocolate chunks are way more fun than chocolate chips! 
  • Flaky salt – Top your cookies with flaky sea salt straight out of the oven for that epic sea salt and dark chocolate combo! 
Cookie dough on a prepared baking sheet ready to go in the oven.

The preparation.

To start these Olive Oil Oatmeal Cookies, combine your dry ingredients. In a separate bowl, mix together your wet ingredients. Then, combine the wet and dry ingredients. Why do recipes have you mix the wet and dry ingredients separately, you might ask? Separating the wet and dry ingredients will make mixing all your ingredients much easier. It will allow all your ingredients to be fully incorporated into your baked good and will prevent clumps from forming in your mixture. 

Make sure you don’t overmix the mixture, that’ll add air to the cookies which will cause them to rise and fall in the oven, resulting in flat cookies. That’s why you should mix your dough until it is just combined. 

Add your chocolate chunks and mix to distribute them throughout the dough.

Before you bake your cookies, you’re going to chill the dough. This is a necessary step! Chilling the cookie dough will prevent the cookies from spreading too much on the baking sheet as they bake. 

While your dough chills in the refrigerator, preheat the oven to 350°F. Line two baking sheets with parchment paper to prevent the cookies from sticking to the pans.

I prefer to make cookies in batches, it’s usually faster and you don’t have to worry about switching the bottom and top trays in the oven. If you work in batches, you can have one tray of cookies in the oven at a time and can have your cookies on the middle rack (as you should) which will allow the cookies to bake consistently. 

Working in batches, scoop out 8 cookies from the chilled dough onto your prepared baking sheet. To scoop, I like to use a small ice cream scoop, as I’ve found it’s about the right size for cookies and the batter usually comes out of the scoop relatively easily. Make sure you space apart your cookies on the baking sheet.

Bake your Olive Oil Oatmeal Cookies for 8-10 minutes until they’re golden brown. They’re still going to be soft when they come out of the oven, but as they cool they will harden. Don’t continue baking them if they’re soft (unless the middle is completely raw) because then they will be overbaked. For cookies such as these, it’s best to measure doneness by the color of the cookies.

Remove your cookies from the oven and sprinkle with flaky sea salt (the flakier the better)!

Allow the cookies to cool for 3 minutes on the baking sheet before moving them to a wire rack to cool completely. Cookies need to cool on a wire rack because if they remain on the baking sheet they will continue to bake. A wire rack will allow air to circulate underneath your cookies and will cool them quickly.

Olive oil oatmeal cookies on a wire rack with flaky sea salt.

Looking for more dessert recipes?

Here are a few to try:

Grilled Peach, Granola, Vanilla Ice Cream & EVOO

Chocolate Covered Graham Crackers

Double Chocolate Zucchini Bread with Peanut Butter Swirl

Lastly, if you make this Olive Oil Oatmeal Cookies recipe, be sure to leave a comment! Above all, I love to hear from ya’ll and do my best to respond to every comment. And of course, if you do make this recipe, don’t forget to snap a pic and tag me on Instagram! Looking through the photos of your dayyyummm good recreations is my favorite!

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Olive Oil Oatmeal Cookies

Rose Pecci Soft and chewy, these Olive Oil Oatmeal Cookies are quickly becoming a favorite. Nothing will ever outdo the classic Chocolate Chip Cookie but… Main olive oil, EVOO, oatmeal cookies, oatmeal, cookies European Print
Feeds: 24 small cookies Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat

Ingredients

Instructions

  1. In a medium bowl mix the oats, flour, salt, baking soda and cinnamon. Set aside.
  2. In a separate large bowl, whisk together the olive oil, sugar, egg, egg yolk and vanilla. Add the dry ingredients into the wet and mix until just combined. Add the chocolate chunks and mix into the dough. Place the bowl in the fridge for 15-20 minutes (do not skip this step!).
  3. While the dough chills, preheat the oven to 350°F and line two baking sheets with parchment paper.** 
  4. Working in batches, scoop 8 cookies of the chilled dough onto the baking sheet. Baking for 8-10 minutes until the cookies are golden brown. Remove from the oven and sprinkle with flaky sea salt. Allow the cookies to cool for 3 minutes before moving to a wire rack to cool completely.

Notes

**I suggest working in batches but only baking one tray at a time to ensure an even bake. Once you take one batch out, have the next tray ready to go in. If you bake together, the baking time will be longer as you’ll need to switch top and bottom trays halfway and the oven will cool / reheat each time.

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