Eggless Oatmeal Cookies
Looking for an insanely good oatmeal cookie recipe without eggs? You found it! These Eggless Oatmeal Cookies are soft and chewy in the middle and slightly crispy on the outside.
Servings 24 28 cookies (depending how big you roll them)
Calories 118kcal
Equipment
Ingredients
- 1 ½ cups all-purpose flour (210 g)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup unsalted butter, softened (115 g)
- ½ cup granulated sugar (100 g)
- ½ cup brown sugar (100 g)
- ¼ cup milk (60 ml)
- 2 teaspoons pure vanilla extract (10 ml)
- 1 ½ cups (150 g) old-fashioned rolled oats (150 g)
Instructions
- Combine flour, baking powder, baking soda, cinnamon, and salt in a bowl. Set aside.
- Beat butter, granulated sugar, and brown sugar in a large mixer bowl over medium speed until smooth and creamy, about 3 - 4 minutes. Scrape down the sides and bottom of the bowl as needed.
- Add milk and vanilla; mix until incorporated. Reduce speed to low and gradually beat in flour mixture until combined. Stir in oats until evenly distributed.
- Use a small cookie scoop (1.5 to 2 TBS) to measure out the oatmeal cookie dough. Roll each portion into a smooth ball and place it on a cookie sheet or large plate. Refrigerate for at least 30 minutes up to 2 days.
- Preheat oven to 350º F (180º C). Line a large baking sheet with parchment paper or a silicone baking mat.
- Place the cooled cookies balls evenly spaced, about 2 inches apart, on your prepared cookie sheet.
- Bake for 10-12 minutes, until barely golden brown around the edges, but still soft in the middle. When you remove the cookies from the oven, they will still look doughy, and that is okay; they will continue to set as they cool.
- Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Video
Notes
Store: cookies can be stored in an airtight container for up to 5 days at room temperature.
Freeze: You can freeze this cookie dough for up to 3 months. Just roll it into balls, and freeze. Then, when ready to use, pull them out and bake as directed; just add a couple of minutes to the baking time.
Oats: For these oatmeal cookies, I use and recommend old-fashioned whole oats. They provide the ultimate hearty, chewy, thick texture we love!
Optional Mix-Ins
If you want to jazz up your oatmeal cookies, you can add up to 1 cup of the following ingredients at the same time you add the oats (step 3).
- Chocolate chips (dark or white)
- Chocolate chunks (dark or white)
- Chopped nuts Dried fruits, such as raisins or dried cranberries
- M&M’s
- Flaked coconut
- Chopped toffee
- Cinnamon chips
- Butterscotch chips
- Make sure the butter is softened but not too soft.
- Measure the ingredients properly! A kitchen scale is always the best option, in my opinion, but if you don't have a kitchen scale, be sure to use a measuring cup made for dry ingredients (NOT a liquid measuring cup) and a liquid measuring cup for liquid ingredients. Also, do NOT dip a measuring cup directly into the flour bin or you can compact it and get up to 25% more flour, instead use a spoon to scoop the flour into the measuring cup, and then I use a knife (straight-edged) to level the flour across the measuring cup.
- Don’t over mix your cookie dough, or you will end up with a dense cookie.
- Chill the dough for 30 minutes before baking; this gives the dough a chance to firm up a little and allows them to bake much better.
- For evenly sized cookies (better for baking), use a small spring-loaded ice cream scoop to spoon out the dough.
- Bake the cookies until they are JUST golden around the outside. The cookies might still look a little raw in the center, but once they cool, they will be perfect. Let the cookies cool on the baking sheets for just a few minutes, around 2. If you leave the cookies on the baking sheets for too long, they will continue cooking and they will be hard.
Nutrition
Calories: 118kcal | Carbohydrates: 18g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 98mg | Fiber: 1g | Sugar: 9g