Oatmeal Chocolate Chip Cookies

Oatmeal Chocolate Chip Cookies

  • Servings: 16 Cookies
  • Difficulty: Easy
  • Print


  • 1/2 cup unsalted butter
  • 2/3 cups brown sugar
  • 1 serving Egg Replacer
  • 1/2 tsp vanilla extract
  • 1 cup old fashion or quick oats
  • 3/4 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cups semi-sweet chocolate chips


  1. In a large, microwave-safe mixing bowl, melt the butter. (Try short bursts, starting with 30 seconds, followed by 10-second intervals until its mostly melted. Then stir with a spatula until completely melted.)
  2. Add the brown sugar to the butter and whisk until smooth.
  3. Prepare the Egg Replacer according to the package directions. Then add the Egg Replacer and vanilla extract to the butter mixture and whisk again until uniform.
  4. In another mixing bowl, whisk together the oats, flour, baking soda and salt.
  5. Pour the dry mixture into the wet mixture. Use an electric hand mixer on low to mix until all the dry ingredients are incorporated into the dough.
  6. Gently fold the chocolate chips into the dough.
  7. Scrape down the side of the bowl, form the dough into a large ball, cover the bowl with plastic wrap and refrigerate for at least an hour up to 2 days.
  8. Remove the cookie dough from the fridge and let it warm until it’s just soft enough to work with.
  9. Preheat the oven to 350ºF. Line a dark, nonstick cookie or baking sheet with parchment paper or spray with nonstick cooking spray and set aside.
  10. Form the cookie dough into golf ball-sized balls and place on the baking sheet about 2 inches apart.
  11. Bake on the middle rack for 10-12 minutes, until edges start to turn golden brown.
  12. Remove from oven and allow to cool on the baking sheet for at least 5 minutes. Then transfer the cookies to a cooling rack and cool for at least 5 more minutes before sharing.


Per Serving: 163 calories; 8g fat; 22g carbohydrates; 1.8g protein.

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