Eggless Oatmeal cookies – I tasted these cookies for the first time in Peterborough; a very beautiful and peaceful city in the east of England. I even asked for the recipe from my husband’s cousin but never got to make these cookies again. Almost 10 years later, when I found the recipe again, I decided to make these cookies. I made some basic changes like switching the white sugar with brown sugar and adding chocolate chips instead of dry fruits. The cookies turned out equally delicious.
The basic ingredients for these cookies are same like most of the cookies. Sugar, butter, and flour. Oats add the crunch and also help lessen the guilt of having butter and flour. You can change the toppings as you like. The cookies I had originally were loaded with dry fruits like almonds, cashews, and raisins. I have substituted that with white and dark chocolate chips. I also added my favorite cinnamon for the nutty flavor. You can leave it out if you don’t like cinnamon.
You can roll the dough and cut the cookies using a cookie cutter. This dough is bit softer so I recommend flattening the cookies with hand or may be cut 2-3 cookies at a time by rolling small amount of dough. Do remember to leave space between the cookies when you bake them. They might feel soft when you take them out from the oven but they will harden up as they cool.
These cookies are best eaten as is. But if you want, you can even ice them. I made these for Aryan’s friend so I iced them with letters of his name using fondant. Store the cookies in an airtight jar and you can eat them for weeks.
Makes 30 cookies
- 500 gms all-purpose flour (maida)
- 250 gms unsalted butter
- 250 gms sugar
- 120 gms oats
- 1 cup chocolate chips (you can also use dry fruits or raisins)
- 85 gms fresh cream
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tbsp milk
- 1 ½ tsp cinnamon powder (optional)
Mix sugar and butter till smooth. Add cream, baking powder, and baking soda and mix well. Add flour, oats, cinnamon powder, nuts, and milk to make a dough. Divide the dough into 30 portions. Take each portion, roll it into a ball, and press between palms to make a round flat cookie. You can even use a cookie cutter to shape your cookies.
Preheat the oven at 180 degrees. Line a baking tray with baking sheet. Place the cookies on the sheet with at least 2 inches gap between each cookie. Bake in the oven at 180 degrees for 20 mins. Cool on a wire rack and store in airtight container. You can Ice the cookies or eat them plain.