This Oatmeal Cookie Recipe without butter will absolutely surprise you! These cookies are perfectly chewy and just slightly crisp around the edges. They're finished with a sprinkling of sea salt for the perfect bite!
3/4cupvegetable oilcanola oil works, too (see Note 1)
1/2 cupwhite sugar
3/4cupbrown sugarlight brown sugar or dark brown sugar both work great
1large egg
2tspvanilla extract
1cupall-purpose flour
1tspbaking soda
2 1/2cupsold-fashioned/rolled oatsSee Note 2
1-2tspsea salt or flakey salt for sprinkling
Instructions
Line cookie sheets with parchment paper, silicone mats or spray with cooking spray. Set aside.
In a medium bowl, combine oil, white sugar, brown sugar, egg and vanilla. With a hand mixer or stand mixer fitter with the whisk attachment, beat together for 1 minute until all ingredients are well-combined. No need to over mix, as it may cause the cookies to spread too much.
To the wet ingredients mixture, add flour, baking soda and oats. With a large spoon, gently stir until all ingredients are well-combined.
Refrigerate dough for 10-15 minutes. This keeps the cookies from spreading too much. Preheat oven to 350°F.
Using a tablespoon or a cookie scoop, form dough into balls that are about 1 tablespoon each. Place on baking sheet a good distance apart because these cookies will spread a bit. I put 8 cookie balls on each cookie sheet to ensure they won't spread into each other!
Quick Tip: Pop the remaining dough back into the fridge in between batches to ensure it stays cool.
Bake at 350°F for 10-12 minutes until edges are slightly browned and center is still a bit soft. Sprinkle cookies with sea salt/flakey salt immediately after coming out of the oven. Cool for 5-10 minutes before transferring to a cooling rack or serving!
Notes
Note 1: Be sure to use an unflavored oil if replacing the vegetable oil. Canola oil is a great option. Coconut oil may also be a great option but it has NOT been tested with this recipe.Note 2: Quick cooking oats can be used in a pinch but rolled oats will give the best texture. I don't recommend using steel-cut oats.Nutrition information is only an estimate. Info is based on the Very Well Fit Nutrition Calculator.