OATMEAL COOKIES WITHOUT EGGS RECIPES

Steps:

• In a medium bowl, cream together butter, white sugar, and brown sugar. Beat in eggs one at a time, then stir in vanilla. Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats. Cover, and chill dough for at least one hour.
• Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets. Flatten each cookie with a large fork dipped in sugar.
• Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Steps:

• 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.