No Butter Oatmeal Cookies (Cookies with Oil)
These delicious no butter oatmeal cookies are stuffed with chocolate chips, dried fruit and oat flakes. They are easy to make, soft and use no butter. Visit Bread Dad (BreadDad.com) for more easy no butter cookie recipes.
Servings: 30 cookies
Calories: 174kcal
Ingredients
- 3/4 Cup Vegetable Oil - 173 milliliters - Use a neutral flavored oil such as canola or corn oil.
- 2 Eggs (large)
- 1 1/2 Cups Light Brown Sugar (packed cup) - 322 grams
- 1 Teaspoon Vanilla Extract - 5 milliliters
- 1 1/2 Cups All Purpose Flour - 180 grams
- 1 Teaspoon Baking Soda - 5 grams
- 1/2 Teaspoon Salt - 3 grams
- 1 Teaspoon Ground Cinnamon - 3 grams
- 1 1/2 Cups Old Fashioned Oat Flakes - 135 grams - DRY flakes. Do not pre-moisten the flakes.
- 1 Cup Semi-Sweet Chocolate Chips - 170 grams
- 1 Cup Dried Cranberries - 114 grams - You can also use raisins, dried blueberries or dried cherries.
Instructions
- Preheat oven to 375 degrees F.
- Mix vegetable oil, eggs, brown sugar and vanilla extract in a large bowl. Use an electric mixer to mix these ingredients together. Mix until creamy.
- Then stir in the flour, baking soda, salt and ground cinnamon. Use an electric mixer to mix all of the ingredients together. Mix until ingredients are completely blended and cookie dough looks creamy. FYI - Read the tips section below to find out why using an electric mixer results in a much better cookie than mixing by hand (when using vegetable oil as an ingredient). However, don't overmix. Only mix for 1-2 minutes with an electric mixer.
- Add the old fashioned oat flakes to the cookie dough. Use a large spoon (not electric mixer) to stir in the oat flakes. Stir until oat flakes are mixed evenly throughout the dough.
- Then add the dried cranberries & chocolate chips to the cookie dough. Use a large spoon (not electric mixer) to stir them in. Stir until chips & cranberries are mixed evenly throughout the dough.
- Optional (but recommended) - Chill the dough in a covered bowl in your refrigerator for 30-60 minutes. This helps to prevent the cookie dough from spreading in the oven and reduces the potential for overly thin/flat cookies.
- Scoop the dough with a tablespoon or cookie dough scoop and place this dough "ball" onto a non-stick baking sheet. You will need at least 2 baking sheets in order to bake all of the cookies at the same time (if they can fit in your oven) or you will need to bake each batch separately (one after the other).
- Leave space of roughly 2-3 inches between each dough ball because the cookies will spread as they bake.
- Bake for 10-12 minutes or until golden brown.
- Remove baking sheet/tray from the oven. Wear oven mitts. Leave cookies on baking sheet to cool for 3-4 minutes. Otherwise, cookies might break when removed from the baking sheet.
- Use a spatula to remove oatmeal cookies and place cookies on wire cooling racks in order to cool completely.
- Please read the recipe tips section on BreadDad.com for extra information on how to make this recipe successfully & to avoid common cookie problems.
Notes
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Nutrition
Serving: 1Cookie | Calories: 174kcal | Carbohydrates: 24g | Protein: 2g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 11mg | Sodium: 84mg | Potassium: 70mg | Fiber: 1g | Sugar: 16g | Vitamin A: 19IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg