ONLY OATMEAL COOKIES RECIPES

Name: Eggless Oatmeal Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 57 min
Yield: 24
Cuisine: American
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) )

EGGLESS OATMEAL COOKIES - MOMMY'S HOME COOKING

Eggless Oatmeal Cookies - Mommy's Home Cooking image

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.

Provided by Oriana Romero

Categories Dessert

Total Time 57 minutes

Prep Time 15 minutes

Cook Time 12 minutes

Yield 24

Number Of Ingredients 11

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) )

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.

Nutrition Facts : Calories 118 kcal, CarbohydrateContent 18 g, ProteinContent 2 g, FatContent 4 g, SaturatedFatContent 3 g, CholesterolContent 10 mg, SodiumContent 98 mg, FiberContent 1 g, SugarContent 9 g, ServingSize 1 serving

EGGLESS OATMEAL COOKIES - MOMMY'S HOME COOKING

Eggless Oatmeal Cookies - Mommy's Home Cooking image

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.

Provided by Oriana Romero

Categories Dessert

Total Time 57 minutes

Prep Time 15 minutes

Cook Time 12 minutes

Yield 24

Number Of Ingredients 11

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) )

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.

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