olive oil

OLIVE OIL CHOCOLATE CHIP COOKIES (GLUTEN-AND-DAIRY-FREE) / April 1, 2021 by Lindsey | Dolly and Oatmeal

Happy April! I should probably be talking about buds sprouting, and green grass shooting through the earth. Maybe the fragrance of a springtime rain shower? But here we are, talking about cookies :)

These are by far my favorite chocolate chip cookies. Bold statement much? They’re dense and chewy, with crisp exteriors. There are puddles of dark chocolate, buttery pecans, and flecks of salt for that perfect bite time and again. They’re a throwback to a better version of these cookies they used to serve in middle school - slightly underdone, a little gooey, but so very satisfying. I’ve been a fan of olive oil chocolate chip cookies for a while now. I originally developed a recipe in my book years ago, and I’ve always come back to their simple complexity. The olive oil adds a subtle grassy fruitiness, that’s creates a wonderful balance with the sugar-laden chocolate chip cookies. Plus, everything is right in the world when chocolate and olive oil have the opportunity to work together.

We keep these cookies on the smaller side, about a 3-inch diameter, so that you can eat a whole cookie without feeling like it’s too much. No shade to super large cookies, but I personally prefer eating a smaller portion. Here’s a few other notes on these cookies in case you might have any questions:

Olive oil. I nudge you to use a good quality extra virgin olive oil here. It’s going to give you those big flavor notes you’re looking for. A few of my favorites: Birghtland (expensive for the 1/2 cup the recipe calls for, but worth it if you can swing it), and my everyday go-to, California Olive Ranch (best budget-friendly EVOO in my opinion).
Chocolate. I call for chocolate chunks. I generally buy bars, and chop them coarsely. You can use chocolate chips, but the cookies won’t have those mouthwatering chocolate puddles, and they will also spread more. You can also use chocolate wafers. A couple favorite dairy-free chocolate brands include: Chocolove’s 65% dark chocolate bars, and Guittard dark chocolate wafers.
I use a cookie scoop here, which isn’t a deal breaker, but it makes it a lot easier to evenly portion the cookies. If you don’t own one, and make cookies often, I suggest purchasing one. This is the one I have.
Superfine brown rice flour. This is a frequent ingredient in many of my recipes. I find that the superfine flour produces baked goods that are less grainy. But if all you have is regular brown rice flour, that will work as well, but it will effect the texture of the cookies.

I hope I’ve sold you on the magic of olive oil in chocolate chip cookies, and that you get the chance to make these!

olive oil chocolate chip cookies

| makes 18 cookies |

print the recipe

ingredients

3/4 cup superfine brown rice flour
1/2 cup sorghum flour
1/4 cup arrowroot powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1/2 cup extra virgin olive oil
3/4 cup coconut sugar
1 large egg
1 teaspoon pure vanilla extract
6 ounces dark chocolate chunks (preferably 60-70% cacao)
1/2 cup coarsely chopped pecans or walnuts
Fleur de sel or Maldon salt, for sprinkling

method

Preheat oven to 350°F and line 2 cookie sheets with parchment paper.
In a large mixing bowl, whisk together the flours, arrowroot, baking powder, baking soda, and salt. In another large bowl, whisk together the olive oil and sugar. Whisk in the egg, and vanilla. A little at a time, mix the dry ingredients into the wet using a rubber spatula until the flour mixture is completely combined. Fold in the chocolate and nuts. You’re going to use a bit of elbow grease, but just keep going until the chocolate and nuts are evenly distributed.
Using a medium scoop (approximately 1 1/2 tablespoons), portion cookie dough out onto your prepared cookie sheets, spacing about 2-inches between each cookie.
Pop one tray in the fridge and bake the other for 10-11 minutes, until edges are golden and set. Cool cookies on a rack, and repeat with the other tray of cookie dough.
Once cookies have cooled a bit, sprinkle with fleur de sel or Maldon salt. Eat cookies warm (if possible). Leftover cookies can be stored in an airtight container for 3-4 days.

GARLIC, HERB & SHALLOT CONFIT / June 16, 2019 by Lindsey | Dolly and Oatmeal

GARLIC, HERB & SHALLOT CONFIT | dolly and oatmeal

happy sunday, friends! popping in here quick to share this favorite way to preserve any and all vegetables. while making a confit is a wonderful technique to use in the later summer months with the bounty of fresh tomatoes that are surely on their way, i love to make a very allium-forward confit. and it couldn’t be more simple. we essentially take a few ingredients: shallots, garlic, thyme, bay leaves, salt, and olive oil - that’s it! from there, they get tossed in a cooking pot, plopped in the oven for about 40-45 minutes, and the result is tender morsels, that are rich and jammy in texture. plus, you’re left with the most fragrant garlic-herb-shallot oil. i’m sure you’re saying…that’s great, now what do i do with confit? my answer is: what can you not do with it! here are a few of my favorite ways to utilize it:

pizza! i make a white pizza and use schmear about 4-5 cloves of jammy garlic into the crust, then cheese and herbs, then chopped up shallot confit. you literally couldn’t have a tastier pie!
roast up some crispy chickpeas in the preserved oil.
smash some onto an open-faced sandwich situation (pictured below, but you can find the recipe here).
in pasta or pasta salad with whatever additions you like.
smash the shallot and garlic into mashed potatoes, or for a more summer-friendly dish, add them to potato salad.
use the infused oil for the base of any salad dressing that calls for olive oil.
chop up the garlic and shallot confit and add to any grilled or roasted vegetables.
and my ultimate favorite: hummus. start with about 3 cloves garlic and 1-2 shallots (depending on how big they are), and go from there. i promise, you will have the most flavorful hummus of your life - and don’t forget to drizzle some of that infused oil on top ;)

i know this isn’t a sauce per se, but it lasts so long in your fridge and can be used in so many key dishes, that i think you will agree that it can be just the workhorse that any sauce or dressing is!

xo!

garlic, herb & shallot confit | v/gf

print the recipe

| makes just over 4 cups |

method

preheat oven to 350°F.
place the shallots, garlic, thyme, bay leaves and kosher salt in a large lidded pot (i generally use a 5 1/2 qt. dutch oven). pour over the 2 cups of olive oil, making sure everything is covered with oil (add more oil if needed to fully submerge the shallots and garlic).
place in the center of the oven and cook for 40-45 minutes, until the shallots and garlic are soft when pierced with a sharp knife.
let cool completely, then store in an airtight jar. confit will last up to 2 months in your refrigerator.

ingredients

1 lb. shallots, peeled and cut in half
2 heads garlic, cloves separated and peeled
10-12 sprigs fresh thyme sprigs
3 bay leaves
1 teaspoon coarse kosher salt
2 cups extra virgin olive oil

Red Berry Almond Blondies / June 22, 2017 by Lindsey | Dolly and Oatmeal

Red Berry Almond Blondies | dolly and oatmeal

this past weekend sasha from the beautiful site, tending the table made her way down to los angeles. she and i had been planning a shoot for almost a month before she got here. we went back and forth about recipe ideas - we originally were thinking gazpacho but somehow we made our way to these blondies ;) we also secured a sponsorship with one of our favorite brands, california olive ranch, and made it our goal to make a recipe that highlighted their delicious olive oil. so last sunday i met sasha at one of my favorite spots of all time, cookbook. we chatted a bit and then drove to the farmers market. we circled the market a few times scouting all the beautiful produce they had, and settled on a flat of strawberries, and another flat of blueberries, blackberries, and raspberries.

when we got back to my place, we quickly got to work measuring out our ingredients and stirring everything together. once the blondies were in the oven we got to styling and shooting. i was most looking forward to having fresh eyes in my space. so often i reach for the same props or style things in a simple, time-saving way. but with a free (baby-less) day to work and being alongside sasha revived a feeling i haven't had in some time. it was so nice to focus on work and not have to worry about 5 other things simultaneously. plus, it was such a pleasure working alongside someone who's work i've admired for some time. we styled and shot things in a backward motion starting with a few ingredients shots, then some berries shots; and then, once the blondies cooled, we got to work on them. they weren't completely cooled when i lifted them from the pan (i should have listened to my recipe notes!), and they cracked a little in the center. i would normally freak out and try my best to squish them back together but sasha, very coolly, said that they looked better that way, so i went with it ;) after we finished we talked some more about life and work, and it couldn't have been a nicer afternoon.

you wouldn't guess by looking at them, but these blondies are quite rich. they're definitely on the sweet side which is why using olive oil is so key, as it helps to mellow the sweetness and provide a subtle earthiness. the berries are a bonus here as well. while they are sweet on their own, when paired with the blondies their flavor and slight tartness produces the ultimate summer treat!

xo's! and be sure to check out sasha's site and her beautiful strawberry shot below 😍

this post was made in collaboration with california olive ranch. all thoughts and opinions, as always, are my own. thank you so much for supporting the sponsors that keep dolly and oatmeal going ❤️

red berry almond blondies | gf & df

just like the perfect brownie, these blondies are quite dense and dare i say, gooey. they're grain free, naturally gluten free, and free of dairy. they're also on the sweet side. i would say these border on the almost too sweet side for my taste, but i know blondies/brownies are supposed to be ;) the berries really cut through a lot of the sweetness, so i wouldn't leave them out, but they could definitely be swapped for your (tart) fruit of choice.

| makes 16 blondies |

1 1/4 cups almond flour
1/2 cup arrowroot powder
1 teaspoon baking powder
1/2 teaspoon salt
1 1/4 cups coconut sugar
1/2 cup california olive ranch olive oil
2 large pasture raised eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
1/2 cup fresh strawberries, halved or quartered (depending on size)
handful of fresh raspberries
sliced almonds, for garnish
powdered sugar, for garnish

method

preheat oven to 350°F. grease an 8x8-inch square baking pan, and line it with a parchment paper sling.
in a large bowl, whisk together the almond flour, arrowroot, baking powder, and salt. in another large bowl, whisk together the oil and sugar until the mixture looks like wet sand, whisk in the eggs and vanilla until combined.
add the dry ingredients to the wet and stir to combine. spread the batter evenly into the corners and sides of the pan.
bake for 28-35 minutes, scattering the berries on top of the blondies halfway through baking. bake until a cake tester or toothpick come out mostly clean (you want a couple of crumbs to cling).
let the blondies cool on a rack. once completely cool, run a thin knife around the edges to loosen them. use the parchment paper wings to carefully lift the blondies from the pan.
dust with powdered sugar, and slivered almonds (if desired). slice into 16 squares.