the method to my madness😎🍪 Olive Oil Date Snickers Cookies: 1 cups room temp unsalted butter, dairy free if needed! 1/4 cup olive oil 1/2 cup peanut butter, unsalted 1 cup sugar 1.5 cup packed brown sugar 2/3 cup unsweetened yogurt, I used Cocojune brand 2 tsp vanilla 3.5 cups flour, I used gf bobs red mill 1 tbsp corn starch 1 tsp baking soda 1 tsp baking powder 1 pinch of salt 10 dates, pitted and chopped 2 cups dark chocolate chips or chopped bars In a large bowl with a stand mixer or with a hand mixer, beat the butter until light and fluffy. Add in the olive oil and peanut butter and mix until just incorporated. Add the sugars and beat until light and fluffy, add in the yogurt and vanilla and mix until just mixed together. To the butter mixture, add the flour, corn starch, baking powder, baking soda, and salt. Mix until about half way mixed and add in the dates and chocolate. Fold in by hand with a rubber spatula until the flour is fully incorporated and the dates and chocolate are mixed throughout. Cover the cookie dough and refrigerate for at least 1 hour or keep in the fridge for up to 2 weeks sealed. When you are ready to bake, preheat the oven to 350 and line a baking sheet with parchment paper. Take about 2-4 tbsp of cookie dough per cookie and roll into a ball. Place on the baking sheet leaving plenty of space between each cookie. Bake for 12 minutes or until done to your liking. I like the center gooey and the edges crispy and usually 12 mins is perfect. Let them cool on the baking sheet for a few minutes and then enjoy slightly warm! - @earthyjane