Egg-Free Oatmeal Chocolate Chip Cookies – a delicious recipe with Margarine, Brown Sugar, u00bc, Vanilla, Flour, Salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 355u00b0F. Line a cookie sheet with parchment paper.
2
Cream together margarine, sugars and vanilla extract with an electric mixture. Add flour and salt to creamed mixture and beat well.
3
Mix baking soda and boiling water until baking soda dissolves. Add to creamed mixture and beat well. Add oats and chocolate chips and stir to combine.
4
Drop dough by teaspoonfuls about 1 to 2 inches apart on cookie sheet. Bake for 8-10 minutes or until just beginning to brown. Be careful not to over-bake or cookies will become hard once cooled.
5
Allow cookies to cool on cookie sheet for a couple minutes and then remove to a wire rack to cool completely.
6
Recipe adapted from Oatmeal Chocolate Chip Cookies III by Janie Mai, found on All Recipes.
839
kcal
Calories
32
g
Fat
127
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1 cup Margarine, Softened, 3/4 cups Brown Sugar, 1/4 cups Sugar, 1 teaspoon Vanilla Extract, and more.
Yes, Egg-Free Oatmeal Chocolate Chip Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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