Meal Prep · American
Eggless Oatmeal Cookies
Deliciously chewy and wholesome American eggless oatmeal cookies perfect for a healthy snack or breakfast.
Ingredients
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Step-by-step- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the rolled oats, flour, baking soda, cinnamon, and salt. Set aside.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar with an electric mixer until light and fluffy.
- Beat in the vanilla extract and milk until well combined.
- Gradually add the dry oat mixture to the wet mixture, mixing on low speed until just combined. Do not overmix.
- Fold in the raisins or chocolate chips, if using, until evenly distributed.
- Drop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between cookies.
- Bake for 12-15 minutes, or until the edges are golden brown and the centers are set. They will be soft when they come out of the oven.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 180 kcal |
| Protein | 3 g |
| Fat | 8 g |
| Saturated Fat | 5 g |
| Carbohydrates | 25 g |
| Fiber | 2 g |
| Sugar | 15 g |
| Sodium | 100 mg |
Storage & Freezer Guide
Make it last Countertop 3-4 days
Store cooled cookies in an airtight container at room temperature.
Freezer Up to 3 months
Place cooled cookies in a single layer on a baking sheet to freeze, then transfer to a freezer-safe bag or container with parchment paper between layers. Thaw at room temperature.
Chef’s Corner
- For extra chewiness, use quick oats instead of rolled oats, but reduce the amount slightly to 1 ¼ cups.
- If your dough seems too dry, add an extra tablespoon of milk until it comes together.
- Press the cookies down slightly with the back of a spoon before baking for flatter, chewier cookies.
