Oriana’s Thoughts On The Recipe
There’s something incredibly delicious about Eggless Oatmeal Cookies, with their crispy edges, chewy texture, soft centers, and cinnamon flavor. But please tell me I’m not the only oatmeal cookie lover! They’re made with simple ingredients and are freezer-friendly, plus they’re out-of-this-world delicious. You can even add your favorite mix-ins for an extra special twist. Check out my mix-in ideas below, plus many tips and tricks for making the BEST Eggless Oatmeal Cookies. Your family will love these Easy Eggless Oatmeal Cookies! If you are looking for traditional Oatmeal Cream Pie Recipes, check out my Easy Eggless Oatmeal Cream Pie recipe.
Ingredients Notes & Substitutions
Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down). You’ll need:
Flour: Standard all-purpose flour works best here; skip the cake flour, bread flour, and wheat flour. Old-Fashioned Rolled Oats: These are the star of the show, giving the cookies their chewy texture and heartiness. Baking powder + Baking Soda: Make sure they’re not expired. Ground cinnamon: For flavor. Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half. Butter: I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe. Cream Cheese: It helps bind the dough and keeps the cookies soft and rich. Sugars: You will need granulated and brown sugar for this recipe. Milk: I like to use whole milk for baking, but you can use any milk you have handy. Molasses: This ingredient is optional but highly recommended. It adds depth to the flavor and a lovely golden color to the cookies. Pure vanilla extract: Reach for pure vanilla instead of imitation for optimal flavor. Even better, try homemade vanilla extract!
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).
Step 1 – Mix Dry Ingredients
Mix flour, baking powder, baking soda, cinnamon, and salt in a bowl.
Step 2 – Cream Butter and Sugars
Cream together butter, cream cheese, and sugars. Then add the milk, molasses (if using), and vanilla; mix until combined.
Step 3 – Add Dry Ingredients Mixture
Add the dry ingredients and oats; mix until incorporated. Note: And any extra mix-ins (if desired).
Step 4 – Scoop Up The Dough
Use a small cookie scoop (1.5 to 2 tablespoons) to measure out the oatmeal cookie dough. Roll each portion into a smooth ball and place it on a cookie sheet or large plate. If time allows, refrigerate for 30 minutes for up to 2 days.
Step 5 – Bake
Bake for 10-12 minutes, until barely golden brown around the edges but still soft in the middle. When you remove the cookies from the oven, they will still look doughy, and that is okay; they will continue to set as they cool.
Optional Mix-Ins Ideas
I love a plain oatmeal cookie, but if you want to jazz up your oatmeal cookies, you can add up to 1 cup of the following ingredients:
Chocolate chips (dark or white) Chocolate chunks (dark or white) Chopped nuts Dried fruits, such as raisins or dried cranberries M&M’s Flaked coconut Chopped toffee Cinnamon chips Butterscotch chips
Storing & Freezing Instructions
Storage: Cookies can be stored in an airtight container at room temperature for up to 5 days. To keep them soft, place a piece of bread in the container. The bread will get hard, but the cookies will stay soft. Freeze: You can freeze this cookie dough for up to 3 months. Just roll it into balls and freeze. When ready to bake, pull them out and bake as directed; add a couple of minutes to the baking time.
More Recipes You’ll Love!
Eggless Sugar Cookies Eggless White Chocolate Cookies The Best Eggless Chocolate Chip Cookies Eggless Chocolate Crinkle Cookies Easy Eggless Soft Sugar Cookies Eggless Funfetti Cookies Easy Eggless Vanilla Cookies Eggless Butter Pecan Cookies More egg-free cookies…
Recipe Card
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking. Originally posted in April 2020, the post content was edited to add more helpful information in November 2024.
