Olive Oil Chocolate Chip Cookies

seriouseats.com

parelle

librarian in waiting, tea drinker, bread maker, scone maker.

subheading: For the Oat Slurry:

1 ½ ounces old-fashioned rolled oats (about ½ cup minus 2 ½ teaspoons; 42g), not quick-cooking or instant

3 ounces water (about ⅓ cup plus 1 tablespoon; 85g)

subheading: For the Dough:

6 ounces light brown sugar (about ¾ cup, gently packed; 170 g)

¾ teaspoon baking soda

¾ teaspoon (3g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight

½ teaspoon baking powder

⅛ teaspoon ground cinnamon

4 ¾ ounces extra-virgin olive oil (about ⅔ cup; 135 g); see note

2 ounces prepared oat slurry

¼ ounce vanilla extract (about 1 ½ teaspoons; 7g)

6 ¾ ounces all-purpose flour (about 1 ½ cups, spooned; 190 g)

6 ounces assorted chocolate chips or chopped chocolate; see note

Directions at seriouseats.com

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