So we all know that I've been known to add avocado to my chocolate chip cookie in order to reduce half the saturated fat filled butter with a healthier fat. Well one day I got the notion that I really needed to bake some cookies, except I had no butter (probably a good thing if you really think about it), so it hit me why not use oil to bake. I mean you use oil in those boxed brownies and cakes, right so why couldn't it work for cookie dough. So long story short I set out to find a recipe that already existed, as I didn't feel like converting any of mine over. In a quick search I found 2 promising cookie recipes, so here I am to share the first of the 2 that I made.
A quick note, in case you didn't know oil can be a healthier alternative to butter. Yep, that's right if you use the right oil, something like canola, it has a low amount of saturated fat and higher amounts of the healthier fats.
Without further ado I give you one of the best oatmeal cookies I've had. I followed the reader suggestions of f the site I got this from and made a few small tweaks in the recipe and was not at all disappointed by this cookies. I dislike thin and hard oatmeal cookies and that often happens to a lot of the recipes I've tried. OH, but this one did not disappoint at all. Of course it probably helped that I followed one suggestion and added baking powder to the dough to help make the cookie thicker. What I got was a plump soft cookie that you could taste the brown sugar (probably due to reducing the amount of white sugar used in the recipe) and cinnamon, which I added for an extra layer of flavor. Also, I was worried that the cookies might come out really oily, but I have to say there was no greasiness about these at all. Bottom line I thought these cookies were so good that I cannot wait to make it again.No Butter Oatmeal Cookies
Adapted from: All Recipes
Ingredients:
1 1/2 c flour
1 tsp baking soda
1/2 tsp baking powder (my own addition)
3/4 tsp salt
cinnamon to taste (my own addition)
1 c sugar (I reduced it to 1/2 c and w/o a problem)
1 c brown sugar
1 1/2 c oats
3/4 c canola oil
2 eggs
1 tsp vanilla
Directions:
1. Preheat oven to 350 2. Stir together flour, baking soda, baking powdeer, salt, cinnamon, sugar, brown sugar, and oats. 3. Make a well in the center and add canola oil, eggs, and vanilla 4. Mix together with a spatula. Form the dough into balls and place on cookie sheet slightly flattening them out 5. Bake 10-12 minutes
Yummy! I was also out of eggs and used egg beaters, they turned out great! Next time i might even try 1/2cup oil and some applesauce. Oh, I also soaked golden raisins in hot water for 10 min, added them at the end. Thanks for saving me when I was out of butter!
ReplyDeleteI have to say. These are cookies my partner and I can eat... and eat. We've made it several times, and keep coming back. Thanks for sharing this recipe! - Alli
ReplyDeletehttp://www.youtube.com/watch?v=-w9-zYXSMw0 Thanx for recipe..they're baking now! :) (Also shared a link about Canola Oil)
ReplyDeleteI used Splenda, a butter substitute ("Bestlife"), and Egg Beaters...pretty good for fake stuff! I'm sure the "real thing" probably tasted much better, but this way I got to eat more :-)
ReplyDeleteWOW! I just made these and they are great. The texture is fantastic. I had no butter and I'm so glad google brought me to this recipe! I subbed 1/3 brown sugar and 2/3 splenda instead
ReplyDeletethanks!!
ReplyDeleteThanks for posting! They turned out great!
ReplyDeletethese are awesome..thank you..I dont' usually have butter and that always ends my cookie baking whim..lol..I made them but added bran, wheat germ, and butterscotch chips..just cause..thanks again :)
ReplyDeleteThese turned out awesome! I never have butter on hand so this was perfect! Thanks for a recipe I will use over and over again!
ReplyDeleteI made these and they were a smash hit! I gave you a shoutout on my blog! :)
ReplyDeletehttp://sweatequalssuccess.blogspot.com/2011/11/chilly-day-in.html
I just found this blog while searching for a recipe that didn't require butter for cookies because I have just a few hours before my daughters get home from school and they're going to want a snack. Thank you for sharing! I also have a foodie blog (that's really just started) so if you're interested, check out http://www.sexywomenmessykitchens.wordpress.com :) Again, thanks for sharing a no butter recipe!
ReplyDeletebest cookie ever!!!!! I could not believe how good these were...or how big they baked up!
ReplyDeleteYum! Thanks.
ReplyDeleteYummy! I updated a couple things and created my version. Thanks for the inspiration! I used water soaked raisins.
ReplyDeletehttp://www.redberrydeals.com/2012/02/my-breakfast-oatmeal-raisins-cookie-recipe/
Mine didn't turn out well :o(
ReplyDeleteThey flattened and became crispy hard sugar-circles. I think the main problem is that I live in Japan and so I don't have a *real* oven, but is there some other trick to having them not liquify and then crispen? Less oil?
Hi Mariko - I live in Japan too! I have a convection oven and generally set the temperature at 10 degrees less than what the recipe requires - otherwise the convection overcooks.
Deleteso great! love these cookies!!! perfect and yummy! but would it be ok to change to egg whites? and i added choco chips and craisins!
ReplyDeleteThese cookies are awesome! I only had olive oil, but that worked fine. I love how crisp & buttery (!) they turned out. My son, a pretty picky guy, loves them. I made one batch the regular way, then added in 1/3 cup of dark chocolate chips to the second batch. They turned out delicious, but next time I would only add 1/4. Thanks again for the awesome recipe!
ReplyDeleteThis was awesome! I changed it a little bit for health reasons and it still turned out DELICIOUS. I used 1/2 and 1/2 whole wheat and white flours, then only 1/2cup sugar (no white sugar at all), then I used 1/2 cup canola oil with 1/4 cup honey. I also added chocolate chips and, WOW - I won't use another recipe again. Thanks so much!
ReplyDeleteI made those cookies for a little boy that is lactose intolerant. He loved them!!! I follow the previous comment from ''Over the Moon'' and only use 1/2 cup of oil with 1/4 cup honey and 3/4 cup brown sugar. I also added some grated coconuts and raisins! I'm making them again today for another little boy with lactose intolerance! THANKS!
ReplyDeleteI forgot to say that I only baked them for 9 minutes
DeleteDelicious! Just made these but omitted the baking soda & powder as I am in the UK and used Self-Raising Flour. I could have included them and got a better rise BUT the result was soft and chewy in the centre and crisp on the edges - perfect! Thank you.
ReplyDeleteLoved it!!! Thanks, we even added the Cinnamon!!! It was AWESOME!!!
ReplyDeleteThese are FABULOUS! My favourite cookies ever since the first time I tried them... smell heavenly and taste even better. :-)
ReplyDeleteDid reduce the sugar to about 1/2 as suggested elsewhere and they are still nice and sweet (and I am a sweet-lover :-) )!
The cinnamon is lovely in these, and I added soms golden raisins, which combined really well with the other tastes...
I didn't have canola oil, but corn oil gave them a really nice taste!
Best. Cookies. Ever!! The officers at District 2 of the Milwaukee Police Department would thank you if they knew you. I took some cookies in for an officer friend for a healthy Christmas treat last week. He shared the cookies with his friends and they are HOOKED!! It's Christmas Eve 2012 and I'm making a double batch of these to take in for the officers who have to work on Christmas Day tomorrow morning! Thanks for making their (and my!) Christmas very merry indeed!
ReplyDeleteLoved these! Added crushed raw almonds and brazil nuts and dried cranberries and they were YUM!. The kids practically fought over them and even my husband - who doesn't have a sweet tooth - demolished more than a few! Definitely making these again :-)
ReplyDeleteDelicious! I needed oatmeal cookies and didn't have any butter. You saved the day! These rival my trusted butter recipe.
ReplyDeleteTHANK YOU! These are so good! I had a craving for cookies at 11 tonight, saw we had no butter, so I used this! Excellent.
ReplyDeleteI made with half butter and half grapeseed oil. Not bad. Good flavor. Thanks for posting.
ReplyDeleteI love your recipe. I made a number of changes - substituted some of the sugar for honey, used a substitute for the eggs and corn flour instead. While they are not lovely thick looking cookies like yours are they are edible and not bad at all!! Thank you!!
ReplyDeleteI just make these they are better than box cookies . I used less sugar in mine and it was great.
ReplyDeleteI just made these and they are so so good. I also put less white sugar, tasted AMAZING thanks so much!!!
ReplyDeleteJust made these using a third cup of brown and white sugar, a few table spoons of whole wheat flour, and added in flax seeds and a drizzle of honey since I was using less sugar. chewy and crumblr at the same time.
ReplyDelete<3 it!
Only had dark rye and wheat bran flour so used those.... also added raisins and sunflower seeds............mmmmmm. Great recipe! :)
ReplyDeleteI made them with half sesame oil, half coconut oil. I thought they would be too greasy, but they're great. I also rolled them in cinnamon sugar since something about the taste reminded me of snickerdoodles. omg, so good. thank you. my roomies said the cookies taste like heaven. :)
ReplyDeleteI used coconut oil and threw in a handful of mini chocolate chips (that's all we had in the bag lol) and my daughter is so in love, she asked for thirds. I did underestimate their spreading ability, so I have some square cookies from where they "grew" into each other on the tray. I think I like these better than my regular oatmeal cookie recipe!
ReplyDeleteThese cookies were beautiful! Like not just in taste but they looked amazing too. I had no cinnamon and only used 1/2 cup sugar and they were still very tasty. I have a small oven so only needed to cook for like 8 minutes, but I like my biscuits slightly under cooked anyway. As a poor uni student without a stocked cupboard I say thank you! This recipe was quick, easy and deliciooous.
ReplyDeleteTHANK YOU SO MUCH..I'm 16 and I can't believe how awesome they are. Baking with butter is so hard but this recipe using oil is perfect. I literally cannot stop eating them! You're the best!
ReplyDeleteThank you for sharing this awesome recipe! We were out of butter and I was craving yummy oatmeal cookies! They turned out perfect! I had some dried apricots, kiwi, cranberries and dates which I added to some if them. Delicious!
ReplyDeleteGoing to try making these gluten free this afternoon. Will update on how they turn out!
ReplyDeleteI just made the dough for baking tomorrow. My taste test is raw dough. I have been reducing the sugar in baking for quite a while and no one notices. I added a pinch of cardamon and added soaked dry cranberries and pumpkin seeds my favourite snack. Thanks for the recipe.
ReplyDeleteSorry to revive this post yet again but just had to get my two cents in. I live above 6,000 feet altitude, which any serious baker knows changes baking pretty drastically. I reduced the oil to half a cup, increased the sugar to a full cup, the flour to 2 1/4 cups, and reduced the baking powder to 1 1/2 teaspoons. The cookies are turning out beautifully, with the crisp crumb i expect from sugar cookies. Not cake like or dense at all. When baking, one must measure precisely for best results and this recipe bears that out perfectly.
ReplyDeleteYum! Found you by googling "oatmeal cookies without butter," and was really surprised at how these came out. Thanks!
ReplyDeleteI was out of baking powder and vanilla extract but, I replaced the vanilla with honey and they tasted delicous :)
ReplyDeleteThese cookies were great. I made a few changes to the recipe based on my preferences. I doubled the amount of oats, an added 1 cup of chopped walnuts, half a cup of dried cranberries, & a half a cup of coconut. Because of the additions I made I also added a little bit more or oil.I think next time I make these I will omit the white sugar as they were a little on the sweet side for my taste. Will definitely make it again they were wonderful.
ReplyDeleteJust delicious
ReplyDeleteUsed splenda and splenda brown sugar in place of the sugars and added craisens. So good! Would be great with any fruit, nut or "chip" added. Will definitely be making these again.
ReplyDeleteMaybe I did something wrong but these were not anywhere near ready at 12 minutes. I am nearing a cook time of 30 minutes and they are still in the oven. They also seemed greasy when I checked on them but I'll know better once they cool
ReplyDeleteCan I replace the canola oil with extra virgin olive oil?
ReplyDeleteSomeone asked about replacing the canola oil with olive oil. I would suggest you could but the olive oil will be heavier and may have a flavour that would change the tasted of the cookies.
ReplyDeleteIn the oven and looking great! I used grape seed oil...no other subs. My almost 4 year old wanted to bake cookies and I wanted something that didn't need a mixer! Thanks for the great recipe!
ReplyDeleteThis comment has been removed by the author.
ReplyDeleteMan they are soooooo good. Greedy Gordy here. Is there any way possible that you could pull together a chocolate chip cookie recipe?
ReplyDeleteUsed my oven to bake for the first time in 3 years of living here tonight- made your cookies and they came out really well. Even though I swapped the canola for coconut oil and most of the things that come out of my kitchen are radioactive garbage. Thanks for the recipe!
ReplyDeleteJust finished making these and they are wonderful!! I used half cup white sugar and one cup brown and they are more than sweet enough for me. Thanks! Fantastic and easy recipe!
ReplyDeleteHow many cookies does this recipe make?
ReplyDelete