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QUICK COOKIES

We have to thank those late evening sweet cravings for the birth of these quick cookie creations. I fondly remember one such evening, with only a few simple ingredients, most of which were present on my counter, I whipped up the first personalized batch. Those cookies included fruity olive oil as the fat along with bright flecks of lemon zest and a hit of cracked rosemary. You might say I was channeling Mediterranean vibes.


Warm from the oven, these cookies present a light crisp exterior and delightfully soft chew inside. If left to cool completely, the biscuits develop a firmer sandy texture, due to the sugar ratio, and serve as an excellent dipper alongside tea or coffee.


Overtime, I've experimented with a variety of familiar flavor profiles. Here are some of my favorites, from oats and sultanas to deep cocoa with a line of melted chocolate in the center. Hope you treat yourself to a 'self-care' serving of these quick cookies. Enjoy!

OLIVE OIL QUICK COOKIES

Preheat oven to 350°F


4 tablespoons all purpose flour

3 tablespoons granulated sugar

2 tablespoons olive oil, extra virgin preferably

1 teaspoon lemon juice (or water), to bring the dough together

1/4 teaspoon each salt, lemon zest, dried crushed rosemary


In a small bowl, fork all ingredients together until no pockets of dry flour remain. Dough will resemble the texture of wet sand. Form dough into 1 inch round balls and place on a parchment-lined sheet pan. This amount should make about six cookies. Bake cookies for 12 minutes on the middle rack of a toaster oven or regular oven. Remove from the oven and, using the back of a fork or spoon, gently press each cookie into a crackled circular shape 1.5 inches in diameter. Remove cookies from the sheet pan onto a cooling rack. Cool 5 to 10 minutes before eating.

DEEP CHOCOLATE QUICK COOKIES

Preheat oven to 350°F


3 tablespoons all purpose flour

3 tablespoons granulated sugar

1 tablespoon dark cocoa powder

2 tablespoons neutral vegetable oil, (sunflower)

1 teaspoon brewed coffee, or water, to bring the dough together

1/4 teaspoon each vanilla and salt

6-12 semisweet dark chocolate baking chunks (small squares)


In a small bowl, fork all ingredients together until no pockets of dry flour remain. Dough will resemble the texture of wet sand. Begin by forming 1/6 of the dough into roughly a 1 inch disk in the palm of your hand, then add 1-2 pieces of chocolate in the center of the disk. Form disk into a 1 inch ball, encasing the chocolate pieces in the center. Place dough balls on a parchment-lined sheet pan. This amount should make about six cookies. Baked 12 minutes on the middle rack of a toaster or regular oven. Remove from the oven and, with the back of a fork or spoon, gently press each cookie into a crackled circular shape 1.5 inches in diameter. Remove cookies from the sheet pan onto a cooling rack. Cool 5 to 10 minutes before eating.

SPICED QUICK COOKIES

Preheat oven to 350°F

4 tablespoons all purpose flour

2 tablespoons granulated sugar

2 teaspoons molasses

2 tablespoons neutral vegetable oil, (sunflower)

1 teaspoon water, to bring the dough together

1/4 teaspoon each vanilla, ground ginger, ground cinnamon, ground cardamom, salt

1/8 teaspoon ground black pepper

In a small bowl, fork all ingredients together until no pockets of dry flour remain. Dough will resemble the texture of wet sand. Form dough into 1 inch round balls and place on a parchment-lined sheet pan. This amount should make about six cookies. Bake cookies for 12 minutes on the middle rack of a toaster oven or regular oven. Remove from the oven and, using the back of a fork or spoon, gently press each cookie into a crackled circular shape 1.5 inches in diameter. Remove cookies from the sheet pan onto a cooling rack. Cool 5 to 10 minutes before eating.

OATMEAL RAISIN QUICK COOKIES

Preheat oven to 350°F

3 1/2 tablespoons all purpose flour

2 1/2 tablespoons granulated sugar

1 tablespoon old fashion oats, uncooked

1 tablespoon raisins, golden or dark

2 tablespoons neutral vegetable oil, (sunflower)

1 teaspoon water, to bring the dough together

1/4 teaspoon vanilla

1/4 teaspoon ground cinnamon, plus more for sprinkling

1/4 teaspoon salt

In a small bowl, fork all ingredients together until no pockets of dry flour remain. Dough will resemble the texture of wet sand. Form dough into 1 inch round balls and place on a parchment-lined sheet pan. This amount should make about six cookies. Bake cookies for 12 minutes on the middle rack of a toaster oven or regular oven. Remove from the oven and, using the back of a fork or spoon, gently press each cookie into a crackled circular shape 1.5 inches in diameter. Remove cookies from the sheet pan onto a cooling rack. Cool 5 to 10 minutes before eating.

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