I thought I’d share a favorite oatmeal chocolate chip cookie recipe with you today – it’s great – and unique – in the fact that there aren’t eggs in the dough. Why is this so fabulous? You can EAT THE DOUGH all you want without worrying about getting sick from it. You might want to double the recipe so you’ll actually have some dough left to bake. :) And if you have egg allergies, or know someone who does, this recipe is a great way for them to enjoy some yummy cookies. To be honest, I love eating the dough more than I do the finished cookies!
Here’s the recipe:
- 1 cup butter
- 3/4 cup brown sugar
- 1/4 cup sugar
- 1 teaspoon vanilla
- 1 1/2 cups flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/4 cup boiling water
- 2 cups quick oats, blended into a powder
- 1 1/2 cups semi-sweet chocolate chips
Mix the first four ingredients until fluffy. Add the flour and salt. Mix well. Add the baking soda to the boiling water and add to mixture. Stir in the remaining ingredients. Drop by teaspoonful on to ungreased cookie sheet. Bake at 350 for 10-12 minutes or until very slightly browned. Do not overbake! This should make around 42 cookies. Enjoy!
Want more cookie ideas? Here are links to a few other great recipes to try: