Grocery shopping is a hobby of mine, and as a result I have a lot of random condiments, sauces, vinegars, and oils that look interesting so I buy them with no specific plan to use them. One such purchase was roasted peanut oil, snapped up randomly this summer because who doesn't love peanuts (minus the allergic)? I decided to try subbing in roasted peanut oil for some of the butter in the classic Tollhouse chocolate chip cookie and took them to book club. I didn't take a single cookie home, that's how good these roasted peanut oil chocolate chip cookies were!

If you make these — and you should — just make sure anyone eating them is aware of the substitution, because the only way these cookies should kill you is if they're the only things you eat for the rest of your life.

Choosing a Roasted Peanut Oil

This is NOT the same as peanut oil for cooking. Look for a roasted peanut oil. There are not many brands of this, you'll likely have to go to a specialty store/Whole Foods Market/order this online.

You'll probably find one of these two as your only options:

I have had both before, and they are both good but the Whole Foods Market version is smaller and less expensive (for once).

It is cookie baking season now and I have been wanting to make these so when I got invited to a Christmas cookie exchange, it seemed like the perfect excuse to make these again! You may never want to make chocolate chip cookies any other way again.

Note: these do spread a bit more than making cookies the regular way, so space them out more generously on your cookie sheet than usual, or use more cookie sheets. Also, they need a little more time to set before moving them around.

Another note: I added some red sprinkles to mine because Christmas. You can leave this out or use other colors, of course.

chocolate chip cookies with roasted peanut oil

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Roasted Peanut Oil Chocolate Chip Cookies

Prep Time 15

Cook Time 13

Total Time 28

Servings 24 cookies

Ingredients

2 ¼ cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 ½ sticks unsalted butter softened
½ cup roasted peanut oil
¾ cup white sugar
¾ cup brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups chocolate chips (optional: sub in half or less of peanut butter chips as desired)

Instructions

Preheat oven to 375 F.
Combine flour, baking soda and salt in a bowl. Mix the butter, roasted peanut oil, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one by one until incorporated. Gradually mix in the flour mixture. Stir in chocolate chips (and peanut butter chips, if using) and. Drop by rounded tablespoon onto ungreased baking sheets.
Bake for 11 to 13 minutes or until golden brown. If you do two separate batches, the second one will likely need a minute less in the oven than the first. Cool on baking sheets for 5-10 minutes; remove to wire racks to cool completely.

Remember that these are softer and more pliable due to the moisture content being higher because of the oil.

And then they came with me to the Christmas cookie party! We only were supposed to bring a dozen but I brought 20 total, almost all of them got eaten. I ate one for quality control beforehand, and left a few home for Patrick just in case I didn't bring any back home.