These Oatmeal Chocolate Chip Cookies are one of the softest and chewiest eggless cookies. They are made with butter, brown sugar, and oats and are packed with chocolate chips!
Making these cookies at home is easy and quick, as there is no need to chill the dough. Oatmeal Chocolate Chip Cookies are super delicious, with cinnamon, vanilla, and chocolate flavors!
About Oatmeal Chocolate Chip Cookies
Oatmeal cookies are one of the favorites of my family. And my son especially loves these soft and chewy oatmeal cookies the most.
These cookies are easy to make, and there is no need to chill the dough. So it is a quick recipe to make delicious, wholesome, and addictive cookies.
To make these oatmeal chocolate chip cookies healthier, you can swap half of the all-purpose flour with white whole wheat or whole wheat flour.
Also, it is easy to incorporate nuts or dried fruits into this oatmeal cookie dough. You can use this recipe as a base and add raisins, dried cranberries, or nuts of your choice to the cookie dough.
Ensure not to overbake the cookies for the soft and chewy textures. Bake them only until the edges are set and lightly browned but the center is still soft.
Why You Will Love These Cookies
- The cookies are soft and chewy.
- They are loaded with chocolate chips.
- These cookies are hearty with the goodness of rolled oats.
- Oatmeal Chocolate Chip Cookies are delicious, addictive, and perfect as a snack.
- Kids would love these cookies.
- The cookies are eggless and vegetarian.
Ingredients
- All-Purpose Flour: I have used unbleached all-purpose flour, and I will recommend using the same. Suppose you want to use whole wheat flour; swap half of the all-purpose flour with whole wheat or white whole wheat flour.
- Oats: Use old-fashioned and large flake rolled oats. Do not use quick or steel-cut oats to make these cookies.
- Baking Soda: It is essential for tender cookies, and it also helps in spreading the cookies.
- Salt: It provides a great contrast to the sweetness of the cookies.
- Ground Cinnamon: I like adding cinnamon to these cookies for warm flavors. But it is optional, and you can skip it.
- Butter: Use unsalted butter, which must be softened to room temperature. Also, the creaming of butter and sugar is very important for light and tender cookies.
- Granulated and Brown Sugar: Sugar provides sweetness to the cookies and adds structure. I have used more brown sugar; it makes the cookies soft and chewy.
- Chocolate Chips: I have used mini chocolate chips, but you can also use regular chocolate chips.
- Vanilla: Adds sweet and warm flavors to the cookies.
- Milk: I have added 2 tablespoon of milk to bring the cookie dough together. But start with adding a tablespoon of milk and then add more only if needed.
How To Make Chocolate Chip Cookies
Making The Cookie Dough
- Preheat the oven to 350°F (180°C).
- Line the baking sheet with a silicone mat or parchment paper. Set it aside.
- Whisk flour, baking soda, salt, and ground cinnamon in a medium bowl until well combined.
- Cream the butter and both sugars on medium to high speed until light and fluffy in a stand mixer fitted with a paddle attachment.
- Scrape down the sides and bottom of the bowl.
- Add vanilla and beat again to combine.
- Scrape down the sides and bottom of the bowl.
- Add the flour mixture to the wet ingredients and mix on low speed until just combined.
- Then add oats, chocolate chips, and a tablespoon of milk, and mix on low speed until just combined.
- If the dough does not come together and is crumbly, add another tablespoon of milk and mix.
- once everything is combined, stop mixing. Bring the dough together with a spatula or your hands, and avoid adding more milk.
- On the other hand, if your dough is very sticky and hard to work with, refrigerate it for 15-20 minutes.
Baking The Oatmeal Chocolate Chip Cookies
- Use the ice cream scoop to drop equally sized portions of dough onto the prepared baking sheet, about 2 inches apart.
- Then, use the palm of your hand to press down lightly on the top of each cookie dough to flatten it slightly.
- Bake in the preheated oven for 12-13 minutes or until lightly golden around the edges and very soft in the center.
- The center of the cookies will set upon cooling, so do not overbake.
- However, keep an eye on the oven; your cookies may bake earlier or later by a couple of minutes.
- Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes.
- Transfer the cookies onto a wire rack and allow them to cool completely.
Storing Suggestions
These cookies can stay at room temperature for up to a week, stored in an airtight container.
Oatmeal Chocolate Chip Cookies also freeze well. Store them in a freezer-safe container or bag for two months.
Baking Tips
Measuring: For the perfect cookies, measure the flour, oats, and other ingredients correctly. I suggest using a kitchen scale. If using the cup method, fluff your flour with a spoon and then spoon it into a measuring cup. Then, level it off with a knife.
Oats: To make these cookies, use only old-fashioned and large flake rolled oats. Do not use quick or steel-cut oats.
Butter: Butter should be at room temperature for a perfect creaming method.
Milk: I needed 2 tablespoon of milk to bring the dough together. But initially, mix 1 tablespoon of milk, then add another tablespoon if necessary.
Dough: Don’t overwork the dough; once everything is combined, stop mixing. Instead, bring the dough together with a spatula or your hands, and avoid adding lots of milk. On the other hand, if your dough is very sticky and hard to work with, refrigerate it for 15-20 minutes.
Baking: Do not overbake the cookies; the center should look very soft when pulling them out.
More Oatmeal Recipes
Recipe Card
Oatmeal Chocolate Chip Cookies (Eggless)
Ingredients
- ¾ cup (90g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon (optional)
- ½ cup (113g) unsalted butter softened to room temperature
- ½ cup (100g) brown sugar
- ⅓ cup (65g) granulated sugar
- 1 teaspoon pure vanilla
- 1½ cups (130g) rolled oats
- ¾ cup (150g) mini or regular semi-sweet chocolate chips
- 1-2 tablespoon milk (as required)
Instructions
- Preheat the oven to 350°F (180°C). Line the baking sheet with a silicone mat or parchment paper. Set it aside.
- Whisk flour, baking soda, salt, and ground cinnamon in a medium bowl until well combined.
- Cream the butter and both sugars on medium to high speed until light and fluffy in a stand mixer fitted with a paddle attachment. Scrape down the sides and bottom of the bowl.
- Add vanilla and beat again to combine. Scrape down the sides and bottom of the bowl.
- Add the flour mixture to the wet ingredients and mix on low speed until just combined.
- Then add oats, chocolate chips, and a tablespoon of milk, and mix on low speed until everything is just combined. If the dough does not come together and is crumbly, add another tablespoon of milk and mix.
- Once everything is combined, stop mixing. Instead, bring the dough together with a spatula or your hands, and avoid adding lots of milk. On the other hand, if your dough is very sticky and hard to work with, refrigerate it for 15-20 minutes.
- Use the ice cream scoop to drop equally sized portions of dough onto the prepared baking sheet, about 2 inches apart. Then, use the palm of your hand to press down lightly on the top of each cookie dough to flatten it slightly.
- Bake in the preheated oven for 12-13 minutes or until lightly golden around the edges and very soft in the center. The center of the cookies will set upon cooling, so do not overbake.
- However, keep an eye on the oven; your cookies may bake earlier or later by a couple of minutes.
- Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes.
- Transfer the cookies onto a wire rack and allow them to cool completely.
Storing Suggestions
- These cookies can stay at room temperature for up to a week, stored in an airtight container.
- Oatmeal Chocolate Chip Cookies also freeze well. Store them in a freezer-safe container or bag for two months.
Notes
- Measuring: For the perfect cookies, measure the flour, oats, and other ingredients correctly. I suggest using a kitchen scale. If using the cup method, fluff your flour with the spoon and then spoon it into a measuring cup. Then level it off with the knife.
- Oats: Use only old-fashioned and large flake rolled oats. Do not use quick or steel-cut oats to make these cookies.
- Butter: Butter should be at room temperature for a perfect creaming method.
- Milk: I needed 2 tablespoon of milk to bring the dough together. But initially, mix a tablespoon of milk, then add another tablespoon of milk if you need to.
- Dough: Don’t overwork the dough; once everything is combined, stop mixing. Instead, bring the dough together with a spatula or your hands, and avoid adding lots of milk. On the other hand, if your dough is very sticky and hard to work with, refrigerate it for 15-20 minutes.
- Baking: Do not overbake the cookies; the center should look very soft when pulling them out.
Anonymous says
Super recipe….awesome result….thankyou so much for eggless recipe…..plz some more eggless cookies recipe…
Jigna says
Thanks a lot for your feedback, really gald you like the recipe. Please stay tune for more cookie recipes, meanwhile you can check Orange Crinkle Cookies Eggless.
V says
Great recipe! Quick question, why can’t we use quick oats? What is the difference?
Jigna says
Thank you for stopping by and checking out the recipe!
We can use quick oats to make these cookies, but quick oats absorb more water than rolled oats. So, cookies will not spread well, and they will become soft and not chewy.
Helle Oldham says
So delicious, I looked for an eggless recipe to replace my trusted oat cookie one (as I had no eggs). This is now my absolute favourite ! PS they spread more than I thought so make sure you leave space, or you can mold them when they are straight out of the oven
Jigna says
Hi, it’s nice to hear that you liked the recipe! Thank you so much for the feedback and suggestions.