Unlike soft spicy oatmeal cookies, this recipe makes delicious crunchy oatmeal cookies with a different taste due to a combination of lemon and vanilla extract. These crispy refrigerator cookies also are made without eggs, which is ideal for those oatmeal cookie lovers with egg allergies.
I hope when you get a chance that you’ll want to print out my recipe for crispy oatmeal cookies without eggs. I do think that you will love these oat cookies once you taste them. You also may also want to check out my peanut butter oatmeal cookies with chocolate chips and a spicy edge. Another is my most requested oatmeal cookies and my lemon oatmeal cookies just for starters. Please share these with your friends and family and come back to my blog for more delicious and home-tested recipes.
Crispy Oatmeal Cookies Without Eggs
1/3 cup of butter, softened
½ cups + 2 tablespoons of sugar
1/4 cup of milk
1-1/4 cups of flour
1-1/4 cups of quick oats
½ teaspoons of baking soda, leveled
½ teaspoons of cream of tartar
1/4 teaspoon of salt
1/4 teaspoon of vanilla extract
1/4 teaspoon of lemon extract
In a large mixing bowl, cream the butter with the sugar with your electric mixer thoroughly.
Add the oats, milk, vanilla, and lemon extracts next to mix with the creamed ingredients.
Sift together the flour, baking soda, salt, and cream of tartar next and mix with the other ingredients to incorporate.
Cover and chill the dough for about two hours.
Shape into small balls and place on greased cookie sheets.
Flatten the dough balls with a fork.
Bake in a 350-degree oven for about six minutes or until the edges are slightly brown.
Give these cookies time to rest. Two or three minutes help to firm them up before attempting to remove from the pan.
ENJOY!
Unlike soft spicy oatmeal cookies, this recipe makes delicious crispy oatmeal cookies with a different taste due to a combination of lemon and vanilla extract.
Course:
Dessert, Snack
Cuisine:
American
Keyword:
crispy oatmeal cookies without eggs, eggless cookie recipes, eggless oatmeal refrigerator cookies, how to make crispy oat cookies without eggs, lemon oatmeal cookies
:
-
1/3
cup
of butter
softened -
½
cups
+ 2 tablespoons of sugar -
1/4
cup
of milk -
1-1/4
cups
of flour -
1-1/4
cups
of quick oats -
½
teaspoons
of baking soda
leveled -
½
teaspoons
of cream of tartar -
1/4
teaspoon
of salt -
1/4
teaspoon
of vanilla extract -
1/4
teaspoon
of lemon extract
-
n a large mixing bowl, cream the butter with the sugar with your electric mixer thoroughly.
-
Add the oats, milk, vanilla, and lemon extracts next to mix with the creamed ingredients.
-
Sift together the flour, baking soda, salt, and cream of tartar next and mix with the other ingredients to incorporate.
-
Cover and chill the dough for about two hours.
-
Shape into small balls and place on greased cookie sheets.
-
Flatten the dough balls with a fork.
-
Bake in a 350-degree oven for about six minutes or until the edges are slightly brown.
-
Give these cookies time to rest. Two or three minutes help to firm them up before attempting to remove from the pan.
-
ENJOY!
