I never would have thought to make these cookies just a few years ago. I was a chocolate chip girl, fully devoted to “my” oatmeal chocolate chip recipe, straight from the Quaker Oats carton (shhhh, don’t tell!). But then I started getting into Spanish cuisine, thanks to Penelope Casas, who convinced me that olive oil could be sweet and luxurious all at the same time. When you start to learn about a new culinary tradition for the first time, you learn to accept the unexpected, and go ahead and give whatever odd combinations you might try a shot, without prejudice or expectation. More often than not, you’ll be pleasantly surprised.
I call these grown up cookies because they have a slightly complex undertone, thanks to some good Australian olive oil and a bit of my homemade Meyer lemon liqueur (made of vodka, Meyer lemon peel, and time). They’re really simple, fairly quick, and best with a bit of good wine or a cup of hot coffee. And if you want soft cookies, these are not for you. But try them, regardless. Hey — olive oil’s good for you, right? (As if you needed an excuse.)