This recipe makes amazingly delicious cookies within a short time. Oatmeal cookies are an excellent snack for your cookie jar, a healthy gift for a friend, or an addition to a potluck or picnic.
Though most recipes call for butter, this one enables you to use your favorite choice of vegetable oil in place of butter. In the process, I learned how To Fix Cookies With Too Much Flour.
Oats are gluten-free grains and are rich in fiber making them very heart-friendly.
They are versatile ingredients that I will seldom miss in my pantry. I make delicious oat porridge, crunchy and sweet muesli and granola, oat bread, and cookies too!
Every time I wake up and bake these tasty cookies, the smell from the oven wafts into the rooms waking up the children.
They often mutter out more cheery good mornings when they have been woken up in style.
This simple oatmeal cookie recipe combines easily available pantry ingredients baked for a short time into delicious oatmeal cookies. This recipe also inspired the Lotus Biscoff Cake Recipe on this site.
Ingredients and Substitution
Old-fashioned rolled oats are the primary ingredient in the recipe. They are gluten-free, rich in fiber, and can be used as rolled oats or oat flour.
Oats flour is made by milling rolled oats. It is easy to toss a cup of rolled into your blender meal and make this flour.
All-purpose flour forms the dough base of the cookie, though you can substitute it with whole wheat flour or oat flour for gluten-free cookies
Vegetable oil moisturizes the cookies and makes them light in weight. Coconut oil could be a great choice if you have some in your pantry.
Eggs add moisture to the cookies, however, you can substitute with flax egg.
Brown Sugar adds a depth of sweetness to the cookies and gives them a rich brown color. The molasses in the brown sugar gives the classic oatmeal cookies a chewy texture.
Vanilla extract enhances the overall flavor of the cookies adding a sweet exquisite aroma to the cookies.
Cinnamon and Nutmeg add a warm sweet aroma to the cookies. A blend of the two spices makes the cookies extremely decadent.
Baking powder is the leavening agent in the recipe, releasing carbon dioxide into the cookie dough making it airy.
Salt season the cookies, blending them with other ingredients perfectly.
Variations of Oatmeal Cookies
I love this recipe as you can add in your favorite mix-ins of your choice and change the name of the cookie recipe as well as elevate the level of deliciousness to the original Oatmeal Cookies.
You can divide your dough into batches and add the ingredients of your choice.
Raisins Oatmeal Cookies
Raisins add a sweet fruity flavor to the cookies. Oats and raisins are a perfect blend in various recipes. You may substitute with sultanas or dried fruits such as goji berries or cranberries.
Tip: chop the raisins into smaller chunks with a sharp knife, as the cookies bake, whole raisins may burn and bulge out of the cookie..O, O.
Chocolate Chips Oatmeal Cookies
Who wouldn't want to bite into an oatmeal cookie and encounter a rich chocolatey flavor? In fact, dark chocolate chunks are the best. Trust me.
realized for kids, the bigger the chucks the yummier! Try out this variation and see how quickly the chewy chocolatey cookies fly off the cookie jar!
Coconut Oatmeal Cookies
I love the rich tropical flavor of coconut. Coconut lovers will enjoy this variation, just replace one cup of all-purpose flour with a cup of desiccated coconut.
- Mixing Bowls
- Rubber Spatula
- Baking sheet/Parchment paper
- Cookie sheet
- Measuring cups
- Measuring spoons
- Electric hand mixer
This is a common occurrence in cookie making. However, it is an easy fix by practicing the following tips:
● Chill your dough for at least 30 minutes before baking them.
● When baking the second batch of cookies, ensure the baking tray has completely cooled.
● Leave enough space between each cookie to allow room for spreading. A marked cookie sheet is a great option compared to a baking sheet.
Oh yes, they are, but you might have to substitute the sugar with a healthier sweetener such as honey.
How about baking a tasty gluten-free snack? Omit the all-purpose flour and use oat flour.
Old-fashioned, steel-cut oats are the best. Quick oats will result in less chewy and crunchier oatmeal cookies.
Oatmeal cookies freeze perfectly when separated with baking paper, wrapped with cling film, and placed in a freezer-friendly bag.
I cannot tell how long they last in the freezer because a hungry sweet tooth pulled them out within less than a week.
It's very essential to refrigerate your cookie dough before you bake them. Chilling the oatmeal cookie dough will make it firm by solidifying the oils in the dough.
Chilling your dough for at least 30 minutes will make cookies spread at a slower rate. This step gives you perfectly round cookies that we all like! Ensure to leave 1.5 to 2 inches apart as you spoon the cookie dough onto the baking tray.
If you want to enjoy crunchy oatmeal cookies, keep them in an airtight cookie jar immediately after cooling.
For a chewy texture, let the baked goods stay on the cooling rack for a longer time let's say overnight then store them in an airtight cookie canister.
If you tried this Oatmeal Cookie Butter without Butter Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you liked it in the 📝 comments below. Thanks for visiting!
Oatmeal Cookie Butter without Butter
- 1 Mixing bowls
- 1 Rubber Spatula
- 1 Baking sheet/Parchment paper
- 1 Cookie sheet
- 1 Measuring cups
- 1 Measuring spoons
- 1 Electric hand mixer
- 1 Oven
- 1 Cup Oatflour
- 2 Cups Rolledoats
- 1 Cup All-Purpose Flour
- 1 ½ Cups Browns Sugar
- 1 Teaspoon Cinnamon
- 1 Teaspoon Nutmeg
- 2 Eggs
- 1 Teaspoon Baking Powder
- 1 Teaspoon Baking Soda
- 1 Teaspoon Salt
- 1 Cup Vegetableoil
- 1 Teaspoon Vanilla Etract
- Line a baking tray with parchment paper or grease with butter and lightlyflour and set aside. A cookie sheet would be great as you will simply placecookie dough on the markings.
- In a large mixing bowl, whisk oil, eggs, vanilla extract, and brown sugaruntil thoroughly combined using an electric hand mixer.
- Add oat flour,rolled oats, baking powder, and spices to the egg and oil mixture. Add in thegranulated sugar and mix with a wooden spoon or rubber spatula till the wetingredients and dry ingredients are fully combined.
- Cover the bowl with cling film and refrigerate the cookie dough for atleast 30 minutes.
- Once the dough has chilled, scoop it with a tablespoon and form smallballs.
- Place the balls on the baking tray lined with parchment paper ensuring aspacing of 1.5m apart. This will allow room for cookies to spread without touching.
- Bake in an oven at 350F for 12 to 15 minutes until they are slightlygolden brown.
- Remove the cookies from the oven and let them cool on a cooling rack for10 minutes. Move the baking tray from the cooling rack and place the cookiesdirectly on the cooling rack.
- Once the cookies are cooled, store them in an airtight cookie jar. Enjoythe cookies with a cool glass of milk, or a cup of tea, or pack them in a cutewrapper and gift someone who is least expecting.