Blood Orange Olive Oil Cranberry White Chocolate Chip Cookies

Cranberry white chocolate chip cookies are delicious, but make them with blood orange olive oil instead of butter and they are next level.

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I normally post less in January because I am usually exhausted after the holidays and need a break. Honestly, nothing has changed other than the fact that I still have a couple recipes worth sharing sooner than later. Seems to be a trend lately!

No, it’s not a healthier cookie, or keto, or anything else like that which trends more this time of year. Although Some might argue that the use of olive oil instead of butter does have some health benefits. So long as you ignore all the sugar! But I’m not about to start using fake sugar, that’s not my jam.

I took a popular cookie around the holidays, cranberry white chocolate chip, and substituted the butter for a blood orange olive oil from Olivina Taproom here in Columbus. I even added a little strip of orange zest on top to point out this fact – you know, just in case your have COVID and can’t smell the orange. Kidding, it just looks pretty (but also maybe not…)

If you cannot find blood orange or even regular orange olive oil, you can order it from their website as they ship nationwide! Otherwise, just add a little orange zest with regular olive oil. Either way, the orange flavor is a nice flavor addition to the tart cranberry and sweet white chocolate. 

Five years ago: Dark Chocolate Dipped Peanut Butter Meringue Cookies

Six years ago: Turtle Brownie Bites

Seven years ago: Spicy Ranch Seasoned Hard Pretzels

Nine years ago: Cheddar Baked Potato Soup

Ten years ago: Homemade Hot Cocoa Mix

BLOOD ORANGE OLIVE OIL CRANBERRY WHITE CHOCOLATE CHIP COOKIES

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Yield: 20 cookies Cooking Time: 12 Minutes 12 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2-1/4 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 3/4 cup Olivina blood orange olive oil*
• 1 cup packed light brown sugar
• 1/4 cup white sugar
• 1 Tbsp vanilla extract
• 1 egg + 1 yolk, room temperature
• 1 cup white chocolate chips
• 1 cup dried cranberries

Directions

1. In a medium bowl, sift together the flour, baking soda, and salt; set aside.
2. In a large bowl, cream together the olive oil, brown and white sugar until well blended and lighter in color (2 minutes). Beat in the vanilla, egg, and egg yolk until creamy. Mix in the sifted ingredients in three batches until just blended. Fold in the chips and dried cranberries by hand.
3. Roll 1/4 cup of dough into a ball and place on a plate or tray. Cover tightly and chill for at least 2 hours**, but overnight for best results.
4. Preheat oven to 375 degrees. Line cookie sheets with silicone baking mats (or parchment paper); set aside.
5. Place cookie dough onto the prepared cookie sheets, about 2 inches apart.
6. Bake for 10-12 minutes or until edges are lightly toasted. Cool on baking sheets for 10 minutes before transferring to wire racks to cool completely. Store at room temperature in an airtight container.

Notes

* Don't have blood orange olive oil? Just add 1 tsp orange zest. ** Don't want to wait to chill? They will still bake just fine but the flavor/texture improves when chilled.

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