It was the night before my son’s day camp began and I had not been to the store in a week. I was looking over the list of things I was supposed to pack for him including a lunch and snacks. The previous week we had had 2 little boys in the house and they had eaten every snack in the place. Goldfish? Gone! Popcorners? An entire bag eaten in one afternoon at the pool. Raspberries? Devoured with pancakes. Graham crackers? Polished off. All I had left to offer my son’s lunch besides a turkey sandwich was some stale tortilla chips. I started to poke around the kitchen and think….it wasn’t too hot for a summer night, I could turn the oven on, we’ve got butter, sugar, flour…but dangit no eggs.
Know what? You don’t need eggs to have cookies. And if you or your baby are allergic to eggs this is great news. You just need the right technique to make the cookies come out right. The result is wonderfully crisp light cookies.
If you are a chocolate lover and crave sweet things, you will love these with chocolate chips. If you like a bit of sweet and savory flavors mixed together skip the chocolate and use lemon zest instead for a more subtle flavor.
- 1 cup unsalted butter
- 1 cup white sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional)
- 1 cup all-purpose flour
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup rolled oats
- 2 cups chocolate chips OR the zest of a large lemon
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or use a Silpat
In a medium bowl, cream together the butter and sugar until light and fluffy. Stir in the vanilla and almond extracts. Stir in lemon zest (if using). Sift together the flour, baking soda, and salt; stir into the butter mixture. Finally, mix in the rolled oats. Add chocolate chips if using.
Roll dough into balls about 1 inch in diameter. Place the dough balls about 3 inches apart onto the prepared cookie sheet. Because of the lack of egg to bind the dough together, these cookies will spread so be sure to give the 3 inches of space or else you will end up with one massive cookie on the sheet. Using the ball of your hand or the bottom of a glass, press to flatten down the cookie.
Bake for 8 to 10 minutes, cookies should be slightly browned. Let cool on the baking sheet for 10 minutes before transferring to a wire rack. Store in an airtight container.
These cookies have the appearance of being healthy… they have nuts! And oatmeal! Despite the appearance of health, they still taste like a treat. I will often add chocolate chips to them to make them even more fun and my son likes them better that way. The coconut can be a deal-breaker for some, though. I tend to add it in to half the cookies after the dough has been spooned onto the cookie sheet in order to please both the coconut loving and the anti-coconut factions in my house.
Here we have a double batch of dough. I recommend baking half the dough and putting the rest in the freezer for later. To do so, roll out a piece of plastic wrap. Using a spatula, spoon the leftover dough from the mixing bowl onto the plastic and work it into a long, log-like shape. Wrap it in more plastic and put it in the freezer. A few days or weeks later when you are ready to bake the frozen part, you can slice it with a sharp knife to make neat medallions.
- 2 cup all-purpose flour
- 1 cup flaked coconut
- 1 cup rolled oats
- 2 tsp. baking soda
- 1 tsp. salt
- 1/2 tsp. ground cinnamon
- 1 1/2 cup firmly packed light brown sugar
- 12 Tbs. (1 ½ stick) unsalted butter, at room temperature
- 1 very ripe banana, mashed
- 2 eggs, at room temperature
- 1 cup chopped dried apricots or golden raisins
- 1 cup chopped walnuts
- 1 cup chocolate chips (optional)
Preheat an oven to 325°F. Lightly grease 1 or 2 baking sheets or line each with a Silpat nonstick liner.
In a bowl, stir together the dry ingredients: flour, coconut, oats, baking soda, salt and cinnamon. In a mixer, cream the brown sugar and butter until fluffy. Add the banana and eggs and beat until blended. Stir in the flour mixture, about 1/2 cup at a time, then stir in the apricots and walnuts and chocolate chips.
Spoon the dough by heaping tablespoonfuls onto the prepared baking sheet(s), spacing the cookies about 2 inches apart. Bake until golden brown, 12 to 15 minutes, switching pan positions halfway through baking if 2 pans were used.
Remove from the oven and let the cookies cool on the baking sheet(s) on a wire rack for about 5 minutes. Transfer the cookies to the rack and let cool completely. Store in an airtight container at room temperature for up to 3 days.
Adapted from Williams-Sonoma Outdoors Series
Note to self: Next year buy all holiday baked goods from a bakery. It’s Christmas Eve and I am so baked-out that I can’t stand the thought of another cookie coming out of my oven. Yet here I sit while the world’s most complicated pumpkin pie bakes in my oven. To be fair it is a maple bourbon pumpkin pie with a chocolate crust and it is fantastic, not to mention impressive when shared.
In the beginning it was really fun to make and decorate these roll out sugar cookies whose recipe I pulled from Bon Apetit Magazine. But after 3 or 4 go-rounds with the decorating and the sprinkles and the massive cleanup that comes when you mix a little boy and too much sugar, I am worn out! Not to mention the shopping, the wrapping, and all the holiday cheer a mom is responsible for creating. If you find yourself with extra holiday stamina and you want to make a larger batch, go here for another excellent recipe that produces almost 60 cookies.
The above link is for the cookie dough only. For fool-proof icing click here then go wild with food coloring and sprinkles.
Lastly, I put myself over the edge by trying these Red and White Vanilla Pinwheels for the first time. Here they are straight out of the oven:
These pinwheels are nice but warning! They are very complicated to make.
These pinwheels are nice but warning! They are very complicated to make and don’t offer a whole lot of leeway when it comes to being able to walk away and take a break from the process. I should have walked away from the recipe that told me to roll out dough to be “about” 11.5″ x 5.5″. I actually got out a measuring tape. This, I feel, is just wrong.
Whatever it is that you did or did not bake this year, I wish you a happy and relaxing holiday. Merry Christmas!