The cookie recipe you’ll keep coming back to – with soft, chewy centers and crisp edges.
Oatmeal chocolate chip cookiescookies
Makes 24 cookiescookies
- 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
- ¾ teaspoon (3.7 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
01 / 06
Preheat your ovenoven
If baking immediately, preheat your oven to 350°F (conventional) or 325°F (convection).
02 / 06
Bring the JUST Egg and butter to room temperaturetemperature
Soften the butter by setting it 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 100mL. Let it stand at room temperature while you prepare the other ingredients. This will help it incorporate smoothly with the butter.
03 / 06
Cream the butter and sugarsugar
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 the bowl and cream for another minute.
04 / 06
Mix in the JUST EggEgg
Add the JUST Egg and vanilla gradually, allowing the liquid to fully incorporate. Mix on medium until light, fluffy and even in texture.
05 / 06
Fold in the flour, oats and chocolatechocolate
Add flour and oats. Mix until just until incorporated. Fold in the chocolate chips.
06 / 06
Scoop and bakebake
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 five minutes before transferring to a cooling rack.
This cookie dough will keep covered and refrigerated for up to 24 hours if you’d like to bake it at a different time.
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