The Oatmeal Cookies with Chocolate Chips are egg-free. Easy and quick to make, they are soft and crumbly, perfect for dipping in milk.

Here are more cookies perfect for your breakfast.

Ingredients for the Oatmeal Cookies

Difficulty: Easy
Cost: Inexpensive
Preparation time: 10 Minutes
Portions: 40 Pieces
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

Tools

Start by taking two baking sheets and lining them with parchment paper. Set aside. Preheat the oven to 356°F (static). While waiting for it to reach temperature, begin to knead our cookies.
WITHOUT BIMBY: In a bowl, place the milk, oil, soft butter, and sugar. Mix until a homogeneous mixture is obtained. Now add the flours and baking soda, and once absorbed, add the chocolate chips.
The mixture will be soft and glossy, that’s fine. Now take a spoonful of dough at a time and place it on the baking sheets. There will be about 40 cookies, to be arranged 20 per sheet, spaced well.
Bake in a preheated oven at 356°F (static) for 15-18 minutes. Once baked, the cookies will be flattened and very soft, we need to let them cool completely before moving them, otherwise they will break.
WITH BIMBY: For a good result, I recommend halving the doses. Put all ingredients (except chocolate chips) into the bowl and mix at speed 4 for 20 seconds. Add the chips and mix at speed 5 for 5 seconds.
For forming and baking the cookies, proceed as described above.

If we don’t have oat flour, but have oatmeal, we can blend it until we get flour.

For a vegan version, butter can be replaced with margarine and milk with a plant-based drink.

The cookies can be stored under a glass dome or inside an airtight container for up to 5 days.