If you need to make eggless cookies for someone, such as my husband with an egg allergy, these are the perfect ones. Honestly, I can eat eggs and I look forward to these! They’re just perfect to me. I use a cookie scoop for even proportions, which will give you even baking results. I put them on parchment paper on top of metal pans; I use AIRBAKE pans. They freeze well too, but are best fresh. I’ve made a double batch of the recipe below and it works out great for a big crowd. The mixer works great here to mix the butter/sugars.
- 1/2 cup butter or margarine, ROOM TEMPERATURE
- 1/3 cup white sugar
- 1/2 cup firmly packed brown sugar
- 1 1/2 cups flour
- 1 tsp. baking soda
- 1/2 T. vanilla extract
- 3 T. vegetable or canola oil
- 2 T. water (use up to 3 T. if it’s too dry)
- About 5 oz. semisweet chocolate pieces (regular size chips work best)**
- 1/4 cup chopped nuts (totally optional)
**Known IC irritants, tread carefully!
- Preheat oven to 350° F. (Use convection mode if you have it, it works well for us).
- In a large bowl, with a handheld mixer or a stand mixer, set on medium speed, cream butter and BOTH sugars until fluffy, about 2 minutes.
- Slowly mix in flour and baking soda.
- Add vanilla, oil, and water. Mix until completely combined.
- With a spoon, fold in nuts, if used, and chocolate chips.
- Using a cookie scoop, drop on cookie sheets (or parchment paper on top of cookie sheets), spacing the cookies 2″ apart.
- Bake for 8-10 minutes, watch closely for when they turn light brown.
- Cool on wire racks in pans for 3 minutes (WAIT UNTIL THEY HARDEN UNTIL MOVING THEM!)
- Then remove with a spatula and transfer onto wire racks and cool.