Oatmeal chocolate chip cookies

Difficulty

Intermediate

Cooktime

30 min

The cookie recipe you’ll keep coming back to – with soft, chewy centers and crisp edges.

Makes 24 cookies

  • 1 cup (225 g) unsalted, plant-based butter (we like Miyoko’s brand)
  • 1 cup (200 g) brown sugar
  • 1 cup (200 g) organic white sugar
  • ½ teaspoon (3 g) baking soda
  • 1 teaspoon (6 g) salt (½ teaspoon if using salted butter)
  • 100 mL JUST Egg (at room temperature)
  • 1 tablespoon (20 g) vanilla extract
  • 2 cups (240 g) all-purpose or 1:1 gluten-free flour
  • 2 cups (200 g) rolled oats
  • 1 ½ cups (260 g) chocolate chips

Equipment

  • spatula icon

    Spatula

  • iron skillet icon

    Nonstick skillet

01 / 06

Preheat your oven

If baking these cookies immediately, preheat your oven to 350°F (conventional) or 325°F (convection.)

02 / 06

Bring the JUST Egg and butter to room temperature

Soften the butter slightly by letting it stand at room temperature for 20 to 30 minutes or by warming it very briefly in the microwave. Shake the bottle of JUST Egg well and measure out 100mL with a liquid measuring cup or scale. Give it 5 to 15 minutes to come to room temperature while you start mixing the other ingredients. This will help it incorporate smoothly with the butter.

03 / 06

Cream the butter and sugar

In a standing mixer or with an electric hand mixer, cream together the plant-based butter, brown sugar, white sugar, salt and baking soda until light and fluffy. Scrape down the bowl and cream for another minute.

04 / 06

Mix in the JUST Egg

Add the JUST Egg and vanilla gradually, allowing the liquid to fully incorporate. Mix on medium-speed until light, fluffy and even in texture.

05 / 06

Fold in the flour, oats and chocolate

Add flour and oats. Mix until just until incorporated. Fold in the chocolate chips.

06 / 06

Scoop and bake

Scoop 2-ounce (¼ cup) portions of dough onto a baking sheet and bake for 10 to 13 minutes, until the cookies are lightly browned on the bottoms and the centers are not too gooey. Let cool on the baking sheet for about 5 minutes, then transfer to a cooling rack.

The cookie dough will keep covered and refrigerated for up to 24 hours if you’d like to make it ahead of time.

Grab a bottle of JUST Egg.

This recipe uses JUST Egg. Buy now and become a master of plant-based cuisine.

Our eggs are on a mission.

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