Egg-Free Oatmeal Chocolate Chip Cookies Recipe
This egg-free oatmeal chocolate chip cookies recipe uses a classic butter-and-sugar base with a quick baking-soda-and-boiling-water mix to keep the dough tender. Quick oats add a soft bite, and raisins bring a mild sweetness. Scoop, bake, and let them set for an easy drop-cookie method.
Ingredients
Ingredients
Step-by-Step Method
Preheat and prep the tray
Heat the oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it so the cookies lift cleanly.
Cream fats and sugars
In a large bowl, mix the butter and margarine until smooth. Add brown sugar and white sugar, then beat for 1–2 minutes until slightly lighter.
Add vanilla
Pour in the vanilla extract and stir just until combined.
Mix in flour and salt
Add the flour and salt. Fold gently until you no longer see dry flour; don’t overmix.
Dissolve the baking soda
Stir the baking soda into the boiling water until fully dissolved. Quickly mix it into the dough to loosen and aerate it.
Fold in oats and mix-ins
Add the quick oats, raisins, and chocolate chips. Stir gently so the add-ins distribute evenly.
Scoop the cookies
Drop spoonfuls of dough onto the baking sheet with space between each one; they will spread as they bake.
Bake and cool
Bake for about 10–12 minutes, until the edges look lightly set. Let the cookies rest on the sheet for 5 minutes, then move to a rack to cool completely.