Chewy Oatmeal Chocolate Chip Cookies No Eggs Food

OATMEAL CHOCOLATE CHIP COOKIES III

Steps:

• Beat butter or margarine, sugars and vanilla until light and fluffy. Add flour and salt, mix well.
• Dissolve baking soda in boiling water and add to mixture. Stir in rolled oats, raisins and chocolate chips.
• Drop by teaspoonful onto ungreased cookie sheet. Bake at 350 degrees F (175 degrees C) for 10-12 minutes. Don't over cook. (There are no eggs in this recipe, I didn't forget to type it down).

OATMEAL CHOCOLATE CHIP COOKIES

Steps:

• In a large bowl, use an electric mixer to cream together the butter, brown sugar and granulated sugar until light and fluffy.
• Add the eggs, one at a time, mixing until well combined. Mix in the vanilla extract and milk.
• Gradually add the oats; mix until well incorporated.
• In a separate bowl, whisk together flour, baking soda and salt.
• Gradually add the flour mixture to the oat mixture. Stir in the chocolate chips.
• Cover and the bowl and refrigerate the dough for at least 1-2 hours, or up to 2 days.
• If the dough is too firm to scoop when you take it out of the fridge, leave it on the counter to sit at room temperature until it softens slightly.
• Preheat oven to 350° F. Line baking sheets with parchment paper or silicone baking mats.
• Using a 4-teaspoon spring-loaded scoop, drop dough onto prepared pans. Place the cookie dough about 2 inches apart.
• Bake until cookies are lightly browned on the edges, but still soft in the center (about 10-12 minutes). Let cool on pans for 5 minutes. Remove from pans and let cool completely on wire racks.

SOFT AND CHEWY OATMEAL CHOCOLATE CHIP COOKIES

Steps:

• Whisk the flour, cinnamon, baking soda, and salt together in a medium bowl. Set aside.
• In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter on medium-high speed until smooth, about 1 minute. Add the brown sugar and granulated sugar and beat on medium-high speed until creamed, about 2 minutes. Add the eggs, molasses, and vanilla and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
• Add the dry ingredients to the wet ingredients and mix on low until combined. With the mixer running on low speed, beat in the oats and both types of chocolate chips. Dough will be thick and sticky. Cover and chill the dough for at least 45 minutes in the refrigerator (and up to 4 days). If chilling for longer than a few hours, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard.
• Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
• Use a large cookie scoop to scoop the cookie dough, about 3 Tablespoons of dough per cookie, and place 4 inches apart on the baking sheets. Bake for 13-14 minutes or until lightly browned on the sides. The centers will look very soft.
• Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. While the cookies are still warm, I like to press a few more chocolate chips into the tops- this is only for looks!
• Cookies stay fresh covered at room temperature for up to 1 week.

OATMEAL CHOCOLATE CHIP COOKIES (NO EGGS)

Steps:

• Beat butter or margarine, sugars and vanilla until light and fluffy.
• Add flour and salt, mix well.
• Dissolve baking soda in boiling water and add to mixture. Stir in rolled oats, raisins and chocolate chips.
• Drop by teaspoonful onto ungreased cookie sheet. Bake at 350 degrees F (175 degrees C) for 10-12 minutes.
• Don't over cook.
• (There are no eggs in this recipe, I didn't forget to type it down). Makes 3 dozen

CHEWY CHOCOLATE CHIP OATMEAL COOKIES

Steps:

• Preheat the oven to 325°F.
• In a large bowl,sift together flour, baking soda and salt. Set aside.
• In another another bowl, cream together butter, brown sugar and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Stir dry ingredients in the cream mixture until just blended. mix in quick oats, walnuts and chocolate chips.
• Drop by heaping spoonfuls onto ungreased baking sheet.
• Bake for 13 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

CHEWY CHOCOLATE CHIP OATMEAL COOKIES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats, walnuts, and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets.
• Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

HEALTHY OATMEAL CHOCOLATE CHIP COOKIES (AWARD WINNING!)

Steps:

• Preheat the oven to 180C/350F. Line a large baking tray with parchment paper and set aside. Alternatively, use two baking trays, to avoid cookies from overspreading.
• In a large mixing bowl, add your coconut sugar, white sugar, coconut oil, applesauce and vanilla extract, and mix until fully combined. Then, add your flour, baking soda, and salt, and mix well. Finally, fold through your oats and chocolate chips, until just combined. Do not overmix. Refrigerate the dough for 30 minutes.
• Remove the dough from the refrigerator. Using a cookie scoop or large spoon, drop balls of cookie dough onto the lined trays, about 2 inches apart.
• Bake the cookies for 15-17 minutes, or until just beginning to go golden brown around the sides. Remove from the oven and let cool on the tray for 10 minutes, before transferring to a wire rack to cool completely.

CHEWY OATMEAL CHOCOLATE CHIP COOKIES (NO EGGS)

Steps:

• Preheat oven to 350F (175C).
• In large bowl, beat butter or margerine, sugar and vanilla until light and fluffy.
• Add flour and salt, mix well.
• Dissolve baking soda in boiling water and add to mixture, mix well.
• Stir in quick oats, raisins and/or chocolate.
• Drop unto ungreased cookie sheet with teaspoon.
• Bake for 10 minutes, until sides become golden. don't overcook.

CHOCOLATE CHIP OATMEAL COOKIES

Steps:

• Preheat oven to 350ºF. Using a hand mixer or a stand mixer, cream the softened butter and both sugars together on medium speed until smooth, about 2 minutes. Add the eggs and vanilla; mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed.
• Add the salt and oats and mix on low until just combined.
• In a separate medium mixing bowl, whisk the flour and baking soda together so there are no lumps. Add this mixture to the dough and mix gently but don't overmix. Fold in the chocolate chips (and nuts if using). Dough will be thick and sticky. You can chill for about 30 minutes, so it isn't so sticky or proceed with the recipe.
• Scoop dough out using a 1/8 cup measuring cup or 2-tablespoon cookie scoop, and roll into balls. Lay six dough balls on a cookie sheet lined with parchment paper or a silicone mat.
• Bake for 10-13 minutes or just until edges are set. Do not over bake! Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. While the cookies are still warm, you can press a few more chocolate chips into the tops for presentation!
• For optimal chewiness, let cookies cool completely! If you're less into chewiness and more into doughiness, then disregard my advice. I personally love them cooled and super chewy! Enjoy!

CHEWY OATMEAL CHOCOLATE CHIP COOKIES

Steps:

• Set oven to 350 degrees F.
• Generously grease a cookie/baking sheet.
• In a large bowl, using an electric mixer, beat butter and both sugars for 2 minutes.
• Beat in eggs and vanilla until light and creamy them beat in pudding mix until combined.
• In another bowl combine the flour, baking soda, baking powder, salt and cinnamon.
• Add the flour mixture to the creamed mixture and mix until combined.
• Mix in the oats until combined, then mix in the chocolate chips.
• Drop by heaping teaspoonfuls on to prepared cookie sheet leaving 2-inches apart.
• Bake for 8-10 minutes, or until golden around the edges.
• Let baking sheets cool between baking cookies.

RISSANI'S CHEWY CHOCOLATE CHIP OATMEAL COOKIES

Steps:

• Preheat the oven to 325 degrees F.
• Combine the flour, baking soda and salt. Set aside.
• In a large bowl cream together the butter, brown sugar and white sugar until smooth and cream. Beat in the eggs until blended, then stir in vanilla. Stir in the dry ingredients until blended. Mix in oats and chocolate chips. Drop heaping spoonfuls onto an ungreased baking sheet or parchment paper to avoid sticking.
• Bake for 12 minutes or until lightly browned. Allow cookies to cool on the baking sheet for approximately 5 minutes before moving to wire racks.

OATMEAL COOKIES

Steps:

• Preheat oven to 325 degrees. Line two light-colored baking sheets with parchment paper and set aside.
• In a large bowl, cream butter and sugars together until light and fluffy, about 3-4 minutes. Stir in eggs and vanilla until well combined.
• Slowly incorporate remaining ingredients until the dough has just come together. Scoop into cookies and place on prepared sheets. Bake 9-12 minutes or until edges are golden brown and the centers are soft but not gooey.
• Cool 5 minutes on the hot baking sheet before transferring to cooling racks. Store in airtight containers for up to 3 days.

CHEWY OATMEAL CHOCOLATE CHIP COOKIES

Steps:

• In a large bowl with electric mixer, beat together the butter, brown sugar, and granulated sugar until well combined.
• Add the egg and vanilla and beat until combined.
• Add the cinnamon, baking soda, and salt, and beat until combined.
• Add the flour, beating until combined.
• Add the oats, beating until combined.
• Fold in the chocolate chips.
• Cover and chill in the refrigerator for 30-60 minutes.
• Preheat the oven to 350 degrees F.
• Line a baking sheet with parchment paper.
• Roll the dough into 1" balls and place on parchment paper lined baking sheets. Bake for 10-12 minutes, until edges are slightly golden.
• Let cool for about 5 minutes and then transfer to cooling rack to cool completely.
• Enjoy!

SOFT AND CHEWY OATMEAL CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°F/180°C. Prepare a baking tray lined with non-stick baking paper and set aside.
• In a large bowl, add together oats, flour both types sugar, baking soda and salt. Mix well with a whisk or fork.
• Stir in oil, beaten egg, vanilla extract and mix until well combined. The dough should be soft and moist. If it seems too dry, add in a little more oil.
• Sprinkle in chocolate chips and give it a final even mix.
• Scoop about 2 tablespoons of the dough and roll into a ball. Stick a few chocolate chips around the dough ball so you could see them when baked.
• Place onto prepared tray and repeat with the rest. Set them about 2-inch apart so they will not touch during baking.
• Bake in preheated oven for about 12 - 14 minutes, until just set and golden. Remove from oven and set onto a wire rack to cool for 5 mins before removing.
• These cookies taste great when warmed or at room temperature.