Oatmeal Chocolate Chip Cookies
Savor these eggless oatmeal chocolate chip cookies—crispy on the edges and chewy in the center. This easy recipe combines processed oats, all-purpose flour, and Ener-G egg replacer to create a delightful treat. Perfect for satisfying your sweet tooth or sharing with friends and family.
Ingredients
- 2 and ½ cups Quick Cooking Oats or Rolled Oats
- 2 cups All Purpose Flour
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- ½ teaspoon Salt
- 1 cup Unsalted Butter softened
- 1 cup Granulated Sugar
- 1 cup Brown Sugar packed, I used light
- 4 teaspoons Egg Replacer Ener-G
- 7 tablespoons Warm Water
- 1 teaspoon Vanilla Extract
- 1 an ½ cups Semisweet Chocolate Chips
- 1 and ½ cups Walnuts coarsely chopped
Instructions
- Process the oats in a food processor/blender. The texture of the powdered oats was not mentioned in the original recipe, so I chose a consistency in between coarse and fine.
- In a medium size bowl combine together the powdered oats, flour, baking powder, soda and salt; mix well.
- In a blender, blend together the EnerG powder and warm water until it's frothy; set aside.
- In another large mixing bowl, cream together the butter and sugars with an electric mixer until light and fluff. Beat in the EnerG mixture and vanilla.
- Add the flour mix to the sugar mixture; mix well. Stir in the chocolate chips and walnuts.
- Cover the bowl with a plastic wrap and chill the dough at least for an hour.
- Around the 45th minute, start preheating the oven to 350F/175C for 15 minutes.
- Scoop out heaping tablespoons of cookie dough; drop it on ungreased cookie sheet 2 inches apart. Bake on middle rack for 10-12 minutes or until lightly browned.
- Remove the baking sheets from the oven and place it on wire racks. Let the cookies stand for 5 minutes because the cookies will continue to bake. After 5 minutes, transfer the cookies to the cooling racks directly using a spatula and let it cool completely before storing it in an airtight container.
Notes
- For crisper cookies, I would suggest flattening the dough instead of just dropping them. The scooped out dough doesn't spread much, so it's very chewy in the middle. In that case I think the baking time will also reduce by a minute or two. I used an aluminum pan, so mine took about 13 minutes. The baking time will vary if you are using a dark coating non stick cooking pan. Be sure to check it earlier. I used to 2 cookie sheets at a time. So I shifted the pan from the middle layer to the bottom layer and vice-versa after 6 minutes.
- These oatmeal chocolate chip cookies tasted very good, crispy on the edges and chewy in the middle. I guess the cookies would have been more crisp had I flattened the dough.
Nutrition
Serving: 1 Cookie | Calories: 160kcal | Carbohydrates: 19g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 12mg | Sodium: 60mg | Potassium: 78mg | Fiber: 1g | Sugar: 11g | Vitamin A: 124IU | Vitamin C: 0.05mg | Vitamin D: 0.1µg | Calcium: 20mg | Iron: 1mg
