Strawberry Cookies
At first, the idea of putting something as juicy as a strawberry into a cookie was appalling to me. Why mess with the tried and true cookies, like chocolate chip? But in the spirit of summer, I tried out these strawberry cookies and I don't regret it at all. The tartness of the strawberry pairs perfectly with the sweetness of the cookies, making it the perfect summertime treat!
This cookie recipe uses oil, which is a little unconventional. However, I've found that it works perfectly in this situation, giving the cookies a soft, melt-in-your-mouth texture. Also, a neutral-flavored oil allows the strawberries to be the star of the cookie.
Tips:
- Pretty much any oil (as long as it's neutral-flavored) works in this situation. For me, olive oil and corn oil have both worked well. However, I think any sort of vegetable oil/coconut oil would be just fine as well.
- Though I usually recommend taking the egg out of the refrigerator early, it's probably okay to pour it in cold, as long as the oil you use doesn't solidify at colder temperatures.
Strawberry Cookies
Yield: 14 cookies
Ingredients:
1/2 cup (100g) oil
1/2 tsp vanilla extract
1 large egg
1/2 cup (90g) sugar
1 3/4 cups (227g) all-purpose flour
1 1/2 tsp baking powder
1 cup (140g) diced strawberries
Instructions
- Combine the wet ingredients in a large bowl: the egg, oil, vanilla. Add in the sugar, and whisk thoroughly.
- In a separate bowl, whisk together the flour and baking powder. Add the dry mixture into the wet ingredients, and mix until combined. Gently fold in the diced strawberries.
- Preheat oven to 350F, and prepare cookie sheets.
- To shape the cookies, roll into balls (about a tablespoon). Place the balls on a cookie sheet, and slightly flatten. Bake for 15 minutes before cooling and enjoying.
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