Eggless Oatmeal Chocolate chip & Walnut Cookies

Eggless Oatmeal Chocolate chip & walnut Cookies-

How can anyone possibly resist freshly baked chocolate chip cookies! Cookies are my all time favourite. These Oatmeal Chocolate Chip Cookies are absolutely delicious and really very easy to prepare. They are crispy outside and soft & chewy inside. These Cookies are packed with oats, walnuts and chocolate chips. .

These delicious and moist chocolate chip cookies require no eggs. They are made of regular ingredients that you most likely have lying around in your kitchen. Make sure you use 'Regular Rolled Oats' not the ‘Quick Cooking Oats’ or ‘Instant Oatmeal’. Quick cooking oats are much pressed and don’t provide the nice texture in oatmeal cookies. Instant oatmeal is finer than the quick cooking oatmeal and it can actually be like powder. This type of oatmeal still has an oatmeal flavor but it does not lend the texture like regular oats do. You should not substitute instant oatmeal into the recipes that call for regular oatmeal. In place of all purpose flour I am using wheat flour. Brown sugar helps to add moisture to these cookies so they stay super soft even after a few days.

Shape of the cookies depends on the room temperature you start the recipe with. That temperature impact the way they bake. Sometimes cookies hold their shape and sometimes they spread like crazy. To fix that, simply shape the dough balls and transfer them into fridge for an hour. So once the dough balls set, no matter on what temperature you started making cookies, they will always bake out beautifully. If you like really soft and chewy cookies make sure not to over bake them! They will continue to cook and firm up after you take them out of the oven.

It took me three times to finally get the perfect cookies.

Round 1: Not at all good. They were very sweet and spread like crazy and sticked together while baking.

Round 2: Better! Taste was amazing and they didn’t spread too much. The edges were perfect but center still not set. They were not soft and chewy in the middle.

Round 3: Finally….Perfect!😎😊

I have to say, this recipe is my new favorite. That’s why I’m so excited to share this recipe with you today.

Let’s talk about how we make these ultra-delicious cookies.

Number of cookies: 20 Cookies

Course: Breakfast or snack

Place of origin: United States

Ingredients:

½ cup light brown sugar

½ cup granulated sugar

½ cup unsalted butter, at room temperature

1 teaspoon vanilla extract

2 cups rolled Oats (not instant or quick cook)

1 cup wheat flour

2 tablespoon milk

1/4 teaspoon salt

1 tablespoon cornstarch

1 teaspoon baking soda

1½ cup chocolate chips

1 cup coarsely chopped walnuts (optional)

Baking Directions:

Line the baking sheets with parchment paper and keep aside.

In medium bowl put butter, granulated sugar and brown sugar and beat until creamy and fluffy, about 2-3 minutes. (Do not over beat the butter and sugar mixture)

Add the vanilla extract and milk. Beat again until everything mix properly.

In a separate bowl, sift the flour with cornstarch, salt and baking soda. Add this to the butter mixture and mix everything well.

Stir in oats, chocolate chips and walnuts. Combine everything very well and make dough.

Now it’s time to scooping and dropping the cookies. Using a small ice cream scoop or a tablespoon, take 1 spoonful of dough on your palm, roll up and shape them into a ball.

Place onto parchment lined baking tray. This mixture should make 20 cookies. Chill the cookie balls for at least an hour in the fridge. Meanwhile preheat the oven to 180ºC.

Arrange the chilled cookie balls onto parchment-lined baking trays, leaving at least 2 inches space between each of the cookies and all the directions.

Bake for 10-12 minutes, until browned around the edges. Don't overcook.

Leave on the tray for a couple of minutes to set and then lift onto a cooling wire rack.

Let them cool slightly and DEVOUR!

You can store these cookies in an airtight container at room temp for up to 5 days. Be sure they are completely cooled before storing.

Recipe Notes:

Make sure to chill your cookie dough balls for at least 30 minutes so the cookies don’t spread too much while baking.

Cookie dough balls can be frozen for baking later.

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