- 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
- In a large, microwave-safe mixing bowl, melt the butter. Starting with a stick from the fridge, I will typically microwave the butter for around 30 seconds followed by 10 second intervals until the butter is mostly melted, then stir it until it is completely melted.
- Add the brown sugar to the butter and whisk together until the mixture is pretty uniform.
- Prepare the Egg Replacer according to the package directions. Then mix the Egg Replacer and vanilla extract into the butter mixture.
- In a separate mixing bowl, stir together the oats, flour, baking soda and salt.
- Pour the dry ingredients into the butter mixture. Then use an electric hand mixer on low speed to mix everything together just until all the dry ingredients are mixed in.
- Gently fold in the chocolate chips.
- Use a spatula to scrape the sides of the bowl and finish mixing the dough. Then form the dough into a large ball, cover with plastic wrap and refrigerate for at least an hour up to 3 days.
- Preheat the oven to 350°F. While the oven preheats, remove the cookie dough from the fridge and let it warm until it is just soft enough to work with.
- Form the cookie dough into golf ball-sized balls and arrange them on a cookie sheet about 2 inches apart.
- Bake on the center rack for 10-12 minutes, just until the edges of the cookies start to turn golden brown.
- Remove the cookies from the oven and allow them 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 serving.
NutritionPer Serving: 163 calories; 8g fat; 22g carbohydrates; 1.8g protein.