Oatmeal Chocolate Chip Cookies Recipe | #ratingval# from #reviews# reviews | |
Prep time: 1 Hr
Cook time: 13 Mins
Yields: 4 dozen (48 cookies)
The simple oatmeal chocolate chip cookies recipe using Ener-G egg replacer as egg substitute with step-by-step instructions.
- 2 and 1/2 cups Rolled Oats/Quick Cooking Oats
- 2 cups All Purpose Flour
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1 cup Unsalted Butter, softened
- 1 cup Granulated Sugar
- 1 cup Brown Sugar, packed (I used light)
- 4 teaspoons Ener-G Egg Replacer Powder
- 7 tablespoons Warm Water
- 1 teaspoon Vanilla Extract
- 1 an 1/2 cups Semisweet Chocolate Chips
- 1 and 1/2 cups Coarsely Chopped Walnuts
- Process the oats in a food processor/blender. The texture of the powdered oats was not mentioned in the original recipe, so I chose a consistency in between coarse and fine.
- In a medium size bowl combine together the powdered oats, flour, baking powder, soda and salt; mix well.
- In a blender, blend together the EnerG powder and warm water until it's frothy; set aside.
- In another large mixing bowl, cream together the butter and sugars with an electric mixer until light and fluff. Beat in the EnerG mixture and vanilla.
- Add the flour mix to the sugar mixture; mix well. Stir in the chocolate chips and walnuts.
- Cover the bowl with a plastic wrap and chill the dough at least for an hour.
- Around the 45th minute, start preheating the oven to 350F/175C for 15 minutes.
- Scoop out heaping tablespoons of cookie dough; drop it on ungreased cookie sheet 2 inches apart. Bake on middle rack for 10-12 minutes or until lightly browned. For crisper cookies, I would suggest flattening the dough instead of just dropping them. The scooped out dough doesn't spread much, so it's very chewy in the middle. In that case I think the baking time will also reduce by a minute or two. I used an aluminum pan, so mine took about 13 minutes. The baking time will vary if you are using a dark coating non stick cooking pan. Be sure to check it earlier. I used to 2 cookie sheets at a time. So I shifted the pan from the middle layer to the bottom layer and vice-versa after 6 minutes.
- Remove the baking sheets from the oven and place it on wire racks. Let the cookies stand for 5 minutes because the cookies will continue to bake. After 5 minutes, transfer the cookies to the cooling racks directly using a spatula and let it cool completely before storing it in an airtight container.
- These oatmeal chocolate chip cookies tasted very good, crispy on the edges and chewy in the middle. I guess the cookies would have been more crisp had I flattened the dough.
- I think the next time when I make it I would reduce the quantity of chocolate chips to 1 cup and also substitute the all purpose flour with whole wheat pastry flour.
- The 2 and 1/2 cups of oats when powdered measured to 2 cups. So I think we could also use 2 cups of oat flour instead.