Eggless Oatmeal Choco Chip Cookies

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These eggless oatmeal choco chip cookies are soft, buttery, and chewy with pockets of chocolate. They can be made very easily with ingredients in your pantry. Honestly, what can get better than this?

I am a huge fan of oats. But the same old porridge can become repetitive and boring. That’s why I love these cookies. Also, these cookies are a great way of introducing oats to people who have a great aversion to oats.

These oatmeal cookies can become a great friend with your morning coffee or tea. You can have them as snacks in the evening. Or basically, you can munch on them anytime you want. With the ease of making and easy availability of ingredients, these cookies can become a staple in your household.

These cookies are so easy to make. You can whip up the ingredients and make cookie dough in under 10 minutes. The best part is that the dough doesn’t require chilling time. They only need 7-8 minutes to bake and 5 minutes to cool down. So you can have cookies ready to eat in 30 minutes or less.

You can create your variations with nuts and dried fruits. For example, adding almonds, cashews, raisins, walnuts,  etc can taste these to another level.

Ingredients required

• Flour: Flour provides structure to cookies. You can also use wheat flour as it provides a nutty flavour.
• Oats: Rolled/old-fashioned/regular oats are used here. If you want to substitute with quick oats you can but, do remember they won’t have the same texture, will spread more, and will be more crispy than chewy.
• Butter: Helps in elevating the taste and maintains structure. Here I’ve used unsalted butter.
• Sugar: Granulated white sugar is used in this recipe. Feel free to use brown sugar instead.
• Milk: I’ve used regular milk but feel free to use whatever milk you have.
• Vanilla Extract: Helps in elevating the flavour of cookies.
• Choco chips: I’ve used semisweet choco chips but you can use chopped dark chocolate for bigger pockets. You can also add milk chocolate, white chocolate, peanut butter chips, or butterscotch chips.
• Salt: To balance the sweetness and elevate the flavours.
• Baking powder:-To lift the dough.

How to make eggless oatmeal choco chip cookies?

These cookies are so easy to make that you will be baking them at every chance you get:-

1. Gather all ingredients.
2. Line the baking tray with parchment/butter paper then grease it with butter/oil.
3. Preheat the oven to 180℃ (356℉).
4. Cream butter and sugar in a large bowl with the help of a mixer. Mix on med speed till the mixture is light and fluffy.
5. In to the bowl add milk and vanilla extract. Mix on medium speed till incorporated well and smooth consistency is achieved.
6. Sift in all dry ingredients and mix with the help of a spatula till well mixed.
7. Add oats and choco chips in to the mixture and mix with a spatula.
8. With the help of an ice-cream scoop shape the cookies and place them on baking tray with leaving at least 1 inch distance between them.
9. Bake at 180℃ (356℉) for 7-8 minutes or till the cookies gain golden brown color.
10. As the cookies will be too delicate, don’t try to remove them from the baking tray immediately. Let them cool down on the baking tray for 7-8 minutes.
11. Let them completely cool on the wire rack. Store them airtight container at room temperature for 3-4 days.

Tips to bake a perfect batch of cookies

1. All the ingredients should be at room temperature.
2. Properly measure or scale flour otherwise you may end up baking a dry batch of cookies.
3. Use rolled oats for better results.
4. At half baking time rotate the baking tray to ensure proper and even baking.
5. These cookies are very delicate. You may break them if you try to remove them while still hot. Let them cool down for 7-8 minutes before displacing them.

Store the cookie dough in air tight container or zip-lock bag in freezer for 2 months. Defrost them overnight in refrigerator before baking.