Hazelnut Oil Rosemary Crinkle Cookies

Adapted from Buttermilk by Sam

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INGREDIENTS

1/2 cup hazelnut oil
3/4 cup brown sugar
1/4 cup granulated sugar
2 teaspoons pure vanilla extract
1 large egg
1 ¼ cups all purpose flour
1 tablespoon cornstarch
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 tablespoon fresh rosemary, chopped

INSTRUCTIONS

1. Preheat the oven to 350° F. 
2. Whisk together hazelnut oil, sugars, vanilla, and egg.
3. Add the flour, cornstarch, baking powder, baking soda, salt, and chopped rosemary. Mix until well combined. 
4. Scoop cookie dough onto cookie sheets (about 2 tablespoons each) lined with parchment paper. Leave two inches between each mound as the cookies will spread. 
5. Bake for 10 minutes. They are done when they have formed large crinkles and the edges are golden. 

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