Is there anything better than melted chocolate? I didn’t think so. Chocolate chip oatmeal cookies have always been a childhood favourite of mine. Today I’ll show you how to make egg-free cookies that are absolutely mouth watering!
Here’s what you’ll need:
– 1 1/2 cups all purpose flour
– 1/2 cup salted butter
– 3/4 granulated sugar
– 1/2 brown sugar
– 1/2 teaspoon baking soda
– 1/2 teaspoon baking powder
– 1 teaspoon corn starch**
– 2 tablespoons sour cream
– 1/2 cup semi-sweet chocolate chips
– 1/4 cup whole grain oats
*Preheat your oven to 350 fahrenheit
1. Melt 1/2 cup (1 stick) salted butter. You may be surprised at the fact that I chose to use salted butter. Majority of cookie recipes call for unsalted butter, but I personally enjoy that sweet and salty kick to my cookies. This can be easily transferable with unsalted butter. Cut the stick into approx. 8 slices and place them into a small sauce pan on low heat. Make sure the butter doesn’t boil! Allow the melted butter to cool while you prepare the dry ingredients.
2. In a large bowl, combine your dry ingredients. Add 1 1/2 cups of all purpose flour with 1/2 teaspoon of baking soda and 1/2 teaspoon of baking powder. Gently mix together. Now its time for my first secret ingredient! Add in 1/2 teaspoon of corn starch. This will add the extra moisture and chewiness to your cookies. Set aside.
3. In a medium sized bowl, add in 3/4 cups granulated sugar and 1/2 cup brown sugar. Combine. If you prefer your cookies to be darker in colour, you can add a bit more brown sugar!
4. Grab your cooled melted butter and fold it into the sugar mixture with a rubber spatula. Add in 1 teaspoon of pure vanilla extract. Now it’s time for the secret ingredient you’ve all been waiting for…. sour cream!! This is what I use majority of the time as an egg substitute in my baking. It combines wet ingredients perfectly and it has no taste so you can’t even tell! I prefer to use Original Sour Cream as opposed to a lighter version as I find it combines the best. Add in 2 tablespoons of sour cream. This is equivalent to about 2 full eggs. I typically use a one-to-one ratio for all recipes and it works great!
5. Take your wet mixture and pour into your flour mixture. Mix well. At this point you’re ready to add in your chocolate chips and oats! Pour in 1/2 cup of semi-sweet chocolate chips. Fold them into the mixture with your rubber baking spatula. Lastly, pour in about 1/4 cup whole grain oats. Fold into the mixture. Both the chocolate and oats can be adjusted according to personal preference.
6. Line 2 cookie trays with parchment paper. Grab about 1 tablespoon of cookie dough and roll it into a ball in the palm of your hands. Drop the dough onto the cookie sheet and gently press down. Place cookies about 1-2 inches apart.
7. Place your cookie sheets in the oven and bake for about 10-12 minutes or until golden brown edges. If you are unsure about whether they are done baking or not, insert a clean toothpick into the cookie… if it comes out clean, they are complete!
8. After taking the cookies out of the oven, immediately place a tea towel over the trays and allow them to sit for about 5-10 minutes. This is something my grandma has taught me to do ever since I was little. She always promised that this would lock in the moisture! After the cookies have cooled, remove from the tray and enjoy with a glass of cold milk! 🙂