Who would ever think of putting decadent and oats in the same sentence. But then these cookies are just that and more. I actually ended up with this recipe as a result of some trials on a cookie recipe that would include oats since my son just didn’t like them any way I offered it to him. However, one bite of these cookies, and he was asking for more.
It’s been my regular go-to recipe now for times I want a quick school or evening snack for him. The chocolate just makes them more irresistible and I’ve realized a little compromise when it comes to striking a balance between health and taste, never hurt anybody! The chocolate chips melt to create a delightful fudgy texture. It helps that the recipe is pretty straightforward too and needs only a few kitchen staple ingredients namely flour, sugar, butter, milk, cocoa, baking/cooking soda, and chocolate chips.
HOW TO MAKE THE COOKIES
In a small bowl, melt butter and add milk and vanilla, and keep aside. Meanwhile, mix the dry ingredients in a larger bowl – oats, flour, sugar, cocoa powder, baking soda and chocolate chips. Leave a few chips aside to use as topping later if you prefer. I prefer to use instant oats for this recipe because it bakes better. But if you use steel-cut or rolled oats, you may need to increase the baking time.
Now, add the mixed wet ingredients with the dry ingredients. Use your hands or a spoon to mix everything together.
You should be able to easily pinch a portion the dough into a ball, If not, adjust milk/flour consistency accordingly.
Chill the dough in the refrigerator for 10-15 minutes. This ensures all the flavors meld well together and also makes it easier to roll the dough. That’s it. 10 minutes later, take out the dough and roll into equal sized balls and bake. Remember they will flatten in the oven so unless you want giant cookies, don’t make very big sized balls. This amount of dough usually gives me 8-10 medium sized cookies.
The cookies are great to carry with you when you travel and store well. Use an airtight container or ziploc bag to store them and make sure no moisture gets inside. Heat up the cookie slightly before eating again.
Eggless Chocolate Oatmeal Cookies
- ¾ cup Instant Oats
- ¼ cup All-Purpose Flour
- 1 tbsp Cocoa Powder
- ⅓ cup Caster/Brown Sugar
- ¼ cup Chocolate Chips
- ¼ tsp Baking Soda
- 3 tbsp Butter
- 2 tbsp Milk
- ½ tsp Vanilla Extract
- Line a baking tray with baking paper/parchment and set aside.
- In a bowl, melt the butter, add the milk, and vanilla extract and mix till everything combines.
- In another larger bowl, take the oats, flour, cocoa, sugar, chocolate chips, and baking soda and mix everything together.
- Now add the wet ingredients to the dry oats-flour mix and using a spoon or spatula, combine everything together. If the dough feels too sticky, add another 3-4 tsp of flour.
- You should be able to easily pinch a portion the dough into a ball, If not, adjust milk/flour consistency accordingly.
- Cover the dough and put it away in the fridge to chill for 10 minutes.
- Meanwhile, pre-heat the oven to 180 degree C.
- Take out the dough and divide into equal sized balls. Flatten each one slightly and arrange on the tray leaving an inch between each.
- Bake for 20-23 minutes or until the edges become a light golden brown.
- The cookies will still feel quite soft when you take them out but will firm up as they cool. Do not do not over bake them or you’ll end up burning them.
- These cookies keep well for a week. Store in an airtight container.
- These cookies don’t spread too much. So do flatten them a little more than you usually would.
- Regular salted butter is fine. If you use unsalted butter, add a pinch of salt separately.
- If baking for kids, feel free to switch to whole-wheat flour. While all-purpose definitely tastes better, these turn out just fine with WWF too.
- For measurement conversions to grams and ml, refer the conversion guide here – Measurements Conversion Guide