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!