- add review
- #18591
serves/makes:
ready in:
under 30 minutes
20 reviews
2 comments
ingredients
1 cup butter, softened
1 teaspoon vanilla extract
1 cup powdered sugar
1 1/2 cup all-purpose flour
1/2 teaspoon baking soda
1 cup quick-cooking oats
1 cup semisweet chocolate chips
directions
Preheat oven to 350 degrees F.
In a mixing bowl, combine the butter, vanilla extract, and powdered sugar. Beat on medium speed with an electric mixer until well blended and light.
In another bowl, combine the flour, baking soda, and oats. Mix well then stir into the butter mixture until just incorporated.
Mix in the chocolate chips until well distributed.
Drop the dough by spoonfuls onto an ungreased baking sheet, about 2 inches apart. Place in the oven and bake at 350 degrees F for 8-10 minutes or until the edges are golden brown.
Remove the baking sheet from the oven and let the cookies cool on the baking sheet. Store in an airtight container.
nutrition data
130 calories, 8 grams fat, 14 grams carbohydrates, 1 grams protein per cookie. This recipe is low in sodium.
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reviews & comments
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OMomma REVIEW:
March 10, 2021I don't know how these work but they do!! Saved the day when I needed to make cookies but realized I was out of eggs and couldn't get to the store.
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kh REVIEW:
July 12, 2014I found these to be a total flop! There was nothing to substitute for the eggs or the chemical reaction the eggs normally provide in regular chocolate chip cookies so my cookies were a crumbly mess. I wonder how everyone else got theirs to work!
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Guest Foodie REVIEW:
May 6, 2014thank you for this my son is allergic to eggs he has an epi pen for it this is just what I was looking for I thought I would never be able to make him cookies for him we made a cake with no eggs that was good but made him sick
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07harley REVIEW:
October 24, 2013See AlsoWelsh Cake Recipe | Alpha MomI had no idea you could make cookies without eggs! This was great and the cookies were just like regular cookies! I thought they'd be dry or something but they weren't.
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Guest Foodie REVIEW:
July 31, 2013I followed this recipe to the T except that I added a half a cup of powdered sugar and a half cup of regular sugar. The powdered sugar has corn starch in it, so if you dont have powdered sugar, you can use a few tablespoons of cornstarch and a half a cup of sugar. It came over very sweet for me. Loved it though. Next time I will stick with a half a cup of powdered sugar OR a half cup of sugar. No more. :)
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turned out great REVIEW:
April 4, 2013I used tub margarine for the 1 cup of butter and 1/2 cup white sugar, 1/2 cup brown Turbinado sugar instead of powdered sugar. My dough was moist and I rolled my cookies into small 1 inch balls and baked for 12 min and let them sit a few min out of the oven and they are amazing!!! They are 1/2 inch high and 1 1/2 inches in diameter and are chewy and moist. Not shortbread like in any way so it must be the tub margarine. Best version of choc chip cookies ever!! And fun to sneak dough before making ;-)
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kutos REVIEW:
March 12, 2013This recipe is easy and the cookies are quick to make. I tried this because I was out of eggs and had a pack of chocolate chips winking at me.... I used half and half brown sugar and white sugar, and I softened the butter, as other posters recommended. The dough was pretty crumbly, but I got the little balls formed ok. I found they needed at least 15 minutes in the oven. Good flavour, you can't tell there's eggs missing.
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bakergirl REVIEW:
January 20, 2013Amazing! I had no eggs so I decided to try this recipe. I also did half and half on the powdered and brown sugars. Turned out better than cookies with egg!
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agmalloy REVIEW:
January 14, 2013I had only enough eggs for my husband's breakfast then next morning and of course that is the day that our daughter wanted to bake cookies. I googled "no egg cookies and came across this recipe among others, this one had the best reviews (now I know why). It whipped up so fast and both our kids LOVED the cookie dough....more than usual which was great! I did use margarine instead of butter and melted it just a little to make sure it was soft enough to blend by hand as I had a helper. Thank-you so much for posting this recipe it was greatly enjoyed by kids and adults alike in our house.
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mamaof1 REVIEW:
November 5, 2012These cookies are amazing...but i did change a couple things. i used brown sugar instead of powdered sugar, softened the margarine, and used only 1 cup flour. i baked them for 9 minutes and they are nice and chewy! Yum!
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Guest Foodie REVIEW:
March 19, 2012I melted the butter and followed the rest of the recipe exactly. Baked them for 10 minutes. These cookies are delicous.
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pleasantly surprised March 18, 2012
Well, i also ran out of eggs and felt like having a cookie. I substituted some things, i used 1 cup of whole wheat flour, half cup of confectioners and one cup of brown sugar...it did not come together like traditional cookie dough. I made medium sized dough balls, squeezing the dough to combine the butter and sugar. The consistency seemed like graham cracker crust. I got nervous and scooped some out adding water to the dough which yielded two cookies. The majority of the cookies turned out firm yet easy to bite and chew. The two watered down cookies ended up very chewy and tasted more like oatmeal but both are delicious. I will make both of these again!!!
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Guest Foodie April 10, 2009
not very good...very short bread type consistency. If you try this recipe, don't even try using the Crisco and use mostly melted margarine and the brown sugar mixed with powdered sugar as mentioned in another review...i also recommend being a little short on the flour that is recommended
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Guest Foodie REVIEW:
February 1, 2009I partially melted the butter and put in half cup of brown sugar, half cup of powdered sugar... YUM they've turned out really well.
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daisyjeb REVIEW:
January 28, 2009Excellent. They are like shortbread-ish. I did partially melt my margarine and bake for 15 min as other reviewers recommended. Safe & yummy to eat cookie dough too. I posted a pic too.
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daisyjeb REVIEW:
January 28, 2009Excellent. They are like shortbread-ish. I did partially melt my margarine and bake for 15 min as other reviewers recommended. Safe & yummy to eat cookie dough too. I posted a pic too.
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peanutsmommy REVIEW:
January 1, 2009WOW, great recipe!! I was amazed how good these were. I promised my daughter we would make cookies after dinner and had no eggs, so I tried this recipe, and it want be the last time I make them. They stayed together very well.
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Guest Foodie REVIEW:
April 27, 2008My daughter has a severe egg allergy so I have tried various egg-free recipes. As with most things, a version with eggs is much better than without. That being said though, for egg-free these are pretty decent. They have a shortbread like texture (crispy and crumbly)that is buttery and sweet. If you are looking for a decent recipe for egg-free cookies these work well -- if you can/will eat eggs I would go for the Toll House receip on the back of the bag :)
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Guest Foodie REVIEW:
March 6, 2008These cookies taste great. Too bad they don't stay together. I fed them to my sons in a bowl with a spoon.These are more like chocolate chip crumbs.
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Guest Foodie REVIEW:
February 19, 2008I promised my son cookies and then discovered I had no eggs! We are snowed in, so I was so excited to find this recipe. I wasn't dissapointed. The cookies are very good, a little drier than I usually make, but I actually like the crisp texture. I did find I needed to cook them a bit longer, closer to 15 min. I also softened the butter before adding it.
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Guest Foodie REVIEW:
January 20, 2008I was quite surprised when i could actually find a chocolate chip cookie that had no brown sugar and no eggs. as I didnt have either of those but really wanted to bake. I was really disappointed when i thought i couldnt bake cookies but then i found this recipe. I too was a little skeptical that you could such a thing. but they turned out great. taste just like cookies with those ingredients. I am very pleased. thank you for posting this recipe. I would've been very lost without it lol. I definately give it 5 outta 5!!!
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Guest Foodie REVIEW:
December 16, 2007This recipe was wonderful! You may want to cook them a little bit longer than 8-10 minutes - I'd say about 15-18 minutes. The vanilla extract adds a sweet smell and together the cookie is a rich, sweet delicacy. I must admit, I was a bit skeptical...a vegetarian cookie without substitute egg? But these turned out fabulous, I softened the butter up in the microwave and sent them to a vegetarian relative for Christmas. You must try!
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