Eggless oatmeal chocolate chip cookies are soft and chewy from inside and perfectly crispy from outside. Packed with wholesome oats and filled with chocolatey goodness, these cookies are perfection in every bite. They are super easy to make with simple ingredients from your pantry.
These cookies are sweetened with both granulated and brown sugar for extra rich flavor with cinnamon and vanilla flavor to give them a touch of warmth and comfort. You don’t even need any specific egg substitute like flax eggs , these cookies just use butter and milk to replace the eggs.
Few Tips :
- The best oatmeal cookies are made with rolled oats rather than quick cooking oats. Rolled oats give cookies a moist chewy hearty centre and helps to stick the ingredients together.
- Make sure not to over bake the cookies. Bake them until edges are set and lightly browned but the center is still soft.
- I have used milk chocolate chips but you can use your choice of dark, white or milk chocolate chips.
- Only 3 tbsp of milk is used in the recipe . Start with 1 tbsp and gradually add more only if needed. Avoid adding too much milk.
- Butter should be at room temperature for perfect creaming. Cold butter prevents the cookies from spreading, and warm butter makes them flat
- Don’t over mix the dough. Once everything is combined , bring the dough together with spatula or your hand. Avoid adding too much milk. If your dough is very sticky and hard to work with , refrigerate in fridge for 20 minutes.
Variations and Additions :
- You can add your choice of nuts for a bit of crunch.
- Dried cranberries and raisins can be added for a fruity version.
Ingredients :
Eggless Oatmeal Chocolate chip Cookies
Chewy and soft from outside and perfectly crispy from inside, these eggless chocolate chip cookies are heavenly and you will not even notice that they are eggless. Super easy to make with simple ingredients.
Ingredients
- ¾ Cup All purpose flour (maida )
- ½ tsp Baking soda
- ½ tsp Ground cinnamon
- ½ cup unsalted butter (softened to room temperature)
- ½ cup brown sugar
- ⅓ cup granulated sugar
- 1 tsp pure vanilla extract
- 1½ cup rolled oats
- ½ cup milk chocolate chips
- 2-3 tbsp milk ( add gradually)
Instructions
- Preheat the oven to 350℉ (180℃) . Line a baking sheet with parchment paper.
- Take flour, baking soda and cinnamon in a medium bowl and mix well. Keep aside.
- Beat butter, brown sugar and granulated sugar in a large mixer bowl on medium speed until smooth and creamy. Scrape down the sides and bottom of the bowl as needed.
- Add vanilla and beat again to combine . Scrape down the sides and bottom again.
- Add flour mix to the wet ingredients and mix well using a spatula to incorporate.
- Fold in oats, chocolate chips and 1 tbsp of milk. If the dough doesn't come together and is crumbly add another tbsp of milk and mix. Bring everything together with a spatula or your hand . Add milk as required. Avoid adding too much of milk. ( on the other hand if the dough is very sticky, refrigerate for 15-20 mins)
- Use an ice cream scoop to measure equal size portion of dough . Roll each portion into a smooth ball and flatten each ball slightly into a disc. Leave about 2 inches between cookies as they will spread in oven.
- Bake for 11-12 minutes until barely golden on the edges but still soft in the middle. The center of the cookies will set upon cooling so do not over bake.
- Remove from the oven and allow to cool on baking sheet for 5 minutes and then transfer to wire rack to cool completely. If you like you can press few more chocolate chips into the tops while the cookies are still warm.
- Store in an air tight container at room temperature for a week .
- Enjoy!